Ingredients
Method
1.Place potatoes in a medium saucepan; cover with cold water. Bring to the boil. Boil for 8-10 minutes or until just tender. Drain and cool. Cut into 2cm slices.
2.Whisk melted butter, horseradish cream. zest and juice in a small bowl. Stir in half the chives.
3.Melt extra butter in a large frying pan over moderate heat. Add potato and capsicum; cook and turn for 5-6 minutes or until potatoes golden brown and capsicum tender. Stir in remaining chives. Transfer to a heatproof bowl; cover to keep warm.
4.Add salmon, skin-side down. to pan; cook for 3 minutes. Turn; cook for 3 minutes more for medium or until cooked to your liking. Place salmon, potato mixture and green beans in serving dishes. Serve drizzled with chive butter.
Use any firm white fish fillet. Make sure butter for sauce has cooled or it will separate.
Note