NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Masher or potato ricer

INGREDIENTS

• 1 kg creamy/starchy potatoes
• 400 grams chopped endive
• salt and pepper
• 1 sweet pointed pepper red
• 200 grams smoked salmon
• 1 bunch of fresh basil (about 15 grams)
• 250 ml Greek-style yoghurt (see tips)

METHOD OF PREPARATION

• Peel or scrub the potatoes, rinse them off and cut into pieces.
• Place them in a pan with ample water and salt, bring to a boil and cook for about 20 minutes until done.
• Cut the pointed pepper into pieces and stir-fry these in oil in a wok.
• Cut the salmon and the basil into strips.
• When cooked, drain off the potatoes and allow the steam to escape over low heat.
• Puree the potatoes with a masher or potato ricer (see tips) and add the yoghurt.
• Heat the puree over low heat, stirring regularly so that it does not burn.
• Stir the endive into the mash, followed by the salmon, basil and sweet pepper.
• Season the mash to taste with salt and pepper.
• Heat the mash and serve hot. Enjoy!

TIPS

• You can substitute the Greek-style yoghurt with 200 grams of herb cream cheese.. The puree will be a bit more flavourful compared to the use of yoghurt; however, you will need to add a bit of milk or boiling liquid to make the mash smoother.
• Do you not like lumps in your puree? Then use a potato ricer! (available at Ikea or Hema, for example)
• The sweet pointed pepper gives the mash a refreshing twist. You don’t have a pointed pepper? Then you can simply use a regular red sweet pepper!
• The Lidl book suggests having the mash with a fried egg, but you certainly don’t have to: the mash is delicious on its own 🙂