Endive mash with tomatoes and salmon

Ingredients

• 250 gplum tomatoes
• 40 gunsalted butter
• 5 ml (1 tsp)dried dill
• 900 gchilled potatoes for mash
• 200 mlsemi-skimmed milk
• 500 gfinely shredded endive
• 250 gwarm-smoked salmon portions
• to tasteblack pepper
• to tastesalt

Instructions

1. 1

   Fry the tomatoes

   Halve the plum tomatoes. Melt the butter in a large frying pan, then cook the tomatoes cut-side down with the dill and pepper over a medium heat for 10 minutes.

2. 2

   Cook the potatoes

   Meanwhile, cook the potatoes according to the packet instructions until tender.

3. 3

   Mash and mix

   Drain the potatoes and return them to the pan. Mash with the milk until smooth and creamy, then stir in the endive.

4. 4

   Finish the dish

   Fold in the tomatoes and the butter from the frying pan. Season the mash with pepper and salt, then break the salmon into pieces and scatter it over the top.

What is endive mash?

Stamppot is a traditional Dutch dish of mashed potatoes mixed with vegetables; andijvie, or endive, is a familiar choice. This version adds warm-smoked salmon and tomatoes cooked in dill butter.

The contrast makes it work: the potatoes are soft and creamy, the endive brings a fresh, slightly crisp note, and the tomatoes add juicy sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 465 calories, 22g protein, 47g carbs, 20g fat.

The potatoes provide most of the carbohydrates, while the butter contributes much of the fat and the salmon supplies protein as well as some fat. Serve it with a crisp green salad or extra vegetables to add freshness and variety to the plate.

Choose the right potatoes

Chilled mash potatoes make this a speedy supper, and the packet instructions determine their cooking time. Cook them until tender enough to mash smoothly.

Keep the tomatoes cut-side down

Cut-side cooking gives the tomatoes direct contact with the pan as they soften. Keep the heat moderate and leave them to cook for the full 10 minutes so they turn juicy without scorching the butter.

Stir in the endive gently

Add the finely shredded endive after mashing, and mix until it is evenly distributed. Stirring it in at this stage keeps the greens distinct rather than reducing them to a purée.

Check the mash texture

Mash the drained potatoes with the milk until creamy, adding no more liquid than the recipe calls for. If the potatoes are still firm, follow the packet directions and cook them until tender before mashing.

Serve with care

Fold the tomato butter through the mash for flavour, or spoon the tomatoes over each serving if you would like to keep more of their colour visible. Add the salmon in flakes at the end so it stays in recognisable pieces.

Round out the plate

The mash, endive, tomatoes and salmon make this a complete-feeling bowl on its own. For a fresh side, serve it with a simple green salad or extra steamed vegetables.

Recipe notes & tips

• Cut the tomatoes evenly so they cook at a similar pace.
• Use a large frying pan so the tomatoes can sit cut-side down without being crowded.
• Check the potato packet instructions, as cooking times can differ between products.
• Drain the potatoes thoroughly before mashing to keep the texture creamy rather than watery.
• Flake the salmon gently so the topping retains some larger pieces.

Variations

• Fresh dill: Use chopped fresh dill instead of dried and stir it into the tomato butter.
• Lemon finish: Add a little lemon zest to the salmon just before serving.
• Extra greens: Serve with a side of steamed green beans for more vegetable variety.
• Creamier mash: Replace some of the semi-skimmed milk with whole milk.
• Peppery topping: Finish with extra freshly ground black pepper over the salmon.

Common mistakes to avoid

• Crowded tomatoes: They may soften unevenly; arrange them cut-side down in a single layer.
• High heat: The butter can brown too quickly; keep the pan at a moderate heat.
• Undercooked potatoes: They will be difficult to mash smoothly; cook until tender according to the packet directions.
• Watery mash: Excess cooking water can loosen the texture; drain the potatoes well before mashing.
• Overworking the salmon: It can break into very small flakes; fold it in gently or scatter it on top.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan or microwave until piping hot, stirring the mash occasionally; the salmon may break up further as it warms.

Frequently asked questions