1 kg (2 lb) floury potatoes, peeled and cut into chunks
3 day-old white bread slices, crusts removed
1 teaspoon dried garlic powder
2 tablespoons chopped mixed herbs (such as parsley, chives and chervil)
1 egg, beaten
2 tablespoons seasoned flour
4 skinless, boneless salmon fillets, approximately 150 g (5 oz) each
3 tablespoons vegetable oil
50 g (2 oz) butter
75 ml (3 fl oz) single cream
4 spring onions, thinly sliced
salt and pepper
lemon wedges, to garnish
steamed broccoli, to serve
Cook the potatoes in a large saucepan of lightly salted boiling water for 12–15 minutes, until tender.
Meanwhile, place the bread in a mini-chopper or food processor with the garlic and herbs, blend to create fine breadcrumbs and tip on to a plate.
Pour the beaten egg into a shallow bowl and the seasoned flour on to a plate. Coat the salmon fillets in flour, then dip each fillet in the egg and turn to coat. Roll in the plate of garlicky breadcrumbs until well coated.
Heat the oil in a large nonstick frying pan and cook the breaded salmon fillets for 6–7 minutes, turning once, until crisp and golden on the outside but still a little pink in the middle. Drain on kitchen paper and keep warm.
Drain the potatoes and return to the pan with the butter and cream. Season well and mash until smooth. Stir in the spring onions and spoon on to 4 warmed plates. Top each mound with a crispy breaded salmon fillet, garnish with lemon wedges and serve with steamed broccoli.