- 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.
- 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.
- 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.