| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 4 |
|
100 g; (4 oz) salmon |
|
|
; fillets |
| 2 |
ts |
Schwartz Cajun Seasoning |
| 675 |
g |
Sweet potato cubed; (1 1/2 lb) |
| 3 |
tb |
Half fat creme fraiche |
| 1 |
tb |
Schwartz Cajun Seasoning |
| 2 |
|
Leeks; finely sliced |
INSTRUCTIONS
FOR THE SWEET POTATO
Pre-heat the oven to 200C, 400F, Gas Mark 6. Place the salmon on a
baking sheet and sprinkle the Cajun Seasoning over both sides. Bake
for 15-20 minutes
Meanwhile, place the sweet potato in a large pan of boiling salted
water and cook until tender. Drain. Mash well and stir in the Creme
Fraiche and Cajun Seasoning. Blanch the leeks until softened and
drain.
Place the sweet potato on the plate, scatter over the leeks and top
with the salmon.
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