Method:

1. Peel the potatoes and cut them in quarters. Place them in a large saucepan and cover with boiling water. Boil for about 15 minutes or until tender. Drain and return to the pan. Add the milk and butter a mash vigorously until the potato has a smooth velvety consistency. Using a large fork, stir in the mashed Fetta and of the sliced spring onions. Check the seasoning and add salt and pepper to taste and mix again thoroughly. Transfer ⅔ to an ovenproof serving dish, cover with foil and keep warm until ready to serve.
2. Spray the salmon steaks generously with olive oil and season with sea salt and freshly ground pepper. Using a large frying pan or sauté pan on a high heat, place the seasoned salmon skin side down in the pan and cook for about 3-4 minutes or until the skin this crisp and the fish is cooked about ⅓ of the way through. Spray with a little extra olive oil and then turn the fish flesh side down and cook for another 2-3 minutes until the fish is cooked but still slightly pink in the center.
3. Remove the cooked salmon from the heat and serve and a generous dollop of creamy Fetta mashed potato and top with the remaining spring onion slices.

Tip: Fetta mashed potato is a perfect side dish to serve with all your favourite grilled and barbecued meats and fish.