Garlic and Herb Buttery Mash

• 1kg potatoes
• 100g Western Star Original Salted Butter, diced
• ½ cup (125ml) warm cream
• 3 garlic cloves, minced
• ⅓ cup chopped flat-leaf parsley
• Salt and pepper to taste

Seared Salmon

• 2 tablespoons olive oil
• 4 salmon fillets, skin on

Lemon Butter Sauce

• 200g Western Star Original Salted Butter, chilled and diced
• ½ cup (125ml) dry white wine
• ¼ cup (60ml) lemon juice (approx. 1 lemon)
• 2 teaspoons lemon zest
• 1 tablespoon chopped chives
• Salt to taste
• Steamed asparagus to serve

Garlic and Herb Buttery Mash

1. Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
2. Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
3. Gradually add cream, beating with a wooden spoon until smooth. Stir in garlic and parsley. Season with salt and pepper. Serve topped with remaining butter

Seared Salmon

1. Pat salmon fillets dry and season with salt and pepper
2. Heat oil in a large nonstick frying pan over medium-high heat. Cook salmon skin side down for 3-4 minutes. Turn over and cook for a further 2-3 minutes or until done to your liking. Transfer to a tray and keep warm

Lemon Butter Sauce

1. Melt 50g of the butter in a pan over medium heat
2. Add wine and simmer uncovered until reduced by half. Stir in lemon juice and zest
3. Reduce heat to low. While whisking constantly, add the remaining butter 1 to 2 cubes at a time until all the butter has been incorporated and sauce has thickened. Stir through chives and season with salt. Serve immediately over salmon, asparagus and mashed potatoes