Leaving the potato skins on gives this delicious appetizer a satisfying quality that’s further enhanced by the delicate earthiness of artichoke
- Prep: 20 min
- Cooking: 25 min - 30 min
- 2 cups (500 mL) baby potatoes not peeled, quartered
- 1 cup (250 mL) artichoke hearts drained and coarsely chopped
- 1/2 cup (125 mL) Canadian Cream Cheese
- 1/3 cup (80 mL) Milk
- Salt and freshly ground pepper to taste
- 1 tbsp (15 mL) butter
- 1 minced clove garlic
- 10 oz (300 g) skinless salmon fillet cubed
- 1 tbsp (15 mL) honey
- 1 bunch of watercress tough stems removed
In a saucepan, cook potatoes in salted water for 15–18 minutes, depending on their size. Drain them then mash with a fork.
Add artichoke hearts, Cream Cheese and milk. Season with salt and pepper and mix thoroughly. Reserve and keep hot.
In a skillet, heat butter on high heat and cook garlic. Add salmon and sauté for 2–3 minutes.
Add honey and allow it to reduce in order to caramelize the salmon without turning the cubes over. Cook about 1 minute, then remove from heat. Serve mashed potatoes hot, top with salmon, caramelized side facing up, and garnish with watercress.
Cheese alternative: Canadian Mascarpone
Top 5 Nutrients
|Calcium:||5 % / 51 mg|
|Vitamin D:||87 %|
|Vitamin B12:||65 %|
|Vitamin C:||27 %|
|Vitamin B6:||21 %|