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Lisa Faulkner’s Pan-Fried Salmon with crushed potato and Horseradish Salad

Some things are made to be together: M&S and Ocado; miso and chocolate; and now, salmon and horseradish. This may seem like a surprising combination, but according to Niki Segnit, a leading food scientist and author who conducts research around taste, salmon and horseradish are a perfect chemical food pairing.

To celebrate this perfect pairing, Lisa came up with this brilliant and simple recipe using both salmon and horseradish. Enjoy! 


Get the ingredients here.

  • 4 Salmon fillets (skin on or skin off)
  • A glug of olive oil
  • 50g butter
  • 500g Charlotte potatoes, halved if they are big
  • 2-3 tbsp crème fraîche
  • 1 tbsp horseradish sauce
  • 100g frozen peas 
  • Handful chopped chives
  • 1 lemon juice
  • Salt and pepper


  1. Bring the potatoes to boil and bubble away for 20 minutes until cooked. Drain, put back in the pan and set aside with a tea towel or lid over the pan to keep warm.
  2. Bring your peas to the boil, simmer for 3 minutes, drain and keep warm with the potatoes.
  3. In a small bowl, mix the crème fraiche, horseradish and chives.
  4. Crush your potatoes and peas with the back of a spoon, stir through the crème fraîche and season to taste.
  5. Oil the salmon fillets and season. Take a pan and a tbsp of olive oil and heat. Add the fillets skin-side down and cook for a few minutes until the skin is crispy, or if skinless, until the salmon has started to go opaque. Turn and cook for a further minute, adding the butter and spooning over the fish. Turn the heat off and let the residual heat of the pan cook the fish for a further minute. Squeeze over the lemon and leave to rest in the pan.
  6. Serve on top of the crushed peas and potatoes.

Watch Lisa’s video on our Instagram and tag us in your finished recipes with @ocadouk.

Lisa’s tip:

Pan frying salmon is really simple, if you use skin on just place it in the pan skin side down. The leftover potato also makes for a great lunch the next day.

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