Recipe of Titus:

1. Pre-heat the grill until very hot. Grill the pepper until the skin blackens, then place in bowl covered with plastic wrap. When cooled, peel and dice.

Vegetables:
2. Bring a large pan of salted water to boil and add the potatoes. Boil for 10-12 minutes or until tender. Drain the potatoes, add the milk and créme fraíche, then mash and season to taste.

Salmon:
3. Sprinkle the salmon with salt, pepper, and the dill. Melt the butter in a frying pan. Add the salmon, reduce the heat and fry for 2-3 minutes on each side. Add the wine and simmer for another 3-4 minutes.

4. Remove the fish and add the bell pepper to the pan. Heat through gently.

Serve the fish on a bed of mash, top with the bell pepper and pan juices.

Serves 4:
4 salmon filets
2 tbsp finely chopped fresh dill

900 g potatoes peeled and cut into cubes
1 red bell pepper, de-seeded and cut in quarters
75 ml milk
115 g créme fraíche
55 g butter
3 tbsp white wine

salt and pepper to taste

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