Crispy Salmon and Smashed Potatoes

WHILE most of the candidates for Denmark’s general election are making good use of the internet, posting their promises on websites and social media, one has gone a step further.

Joachim B Olsen, an Olympic shot put silver medallist and member of the Folketing for the Liberal Alliance, placed an ad bearing the party’s logo and encouraging people to vote for him on one of the world’s top adult websites, Pornhub.

“Yes, it’s me on Pornhub,” Olsen confirmed on his official Facebook page. Olsen told Denmark’s BT newspaper that “election campaigns are serious... but there must also be some humour.” The elections will be held on June 5. | AP A SOUTH Dakota man is accused of stealing $500 (R7 200) worth of sex toys from a couple’s home over a period of about two years.

The Argus Leader reports that 25-year-old Brody Fuchs has been charged with second-degree burglary.

Bon Homme County Sheriff’s Deputy Brian Mcguire says Fuchs took “a bunch” of the items from a residence.

An affidavit says the couple had installed a camera system inside the house, which caught Fuchs entering the home for about 40 seconds, then leaving. A deputy recovered a number of sex toys during a search of the suspect’s residence. | AP

CHANTEL MANNING

AS WINTER is approaching, this is a healthy, tasty, hearty meal. I love the crispy Salmon skin, the smashed potatoes to complement the fish. The best part was it took 30 minutes from starting the meal to sitting at the dinner table enjoying it.

Serves 2

500g salmon

1/2 cup olive oil

1 tsp Moroccan Spice mix 1/2 tsp coarse Salt

Smashed Potatoes

10 baby potatoes

2 cloves of garlic, finely chopped 1/4 cup olive oil

2 tbsp butter

Method

Boil potatoes for 20 mins. Remove potatoes from the boiling water.

Use a wooden spoon to gently crush the potatoes.

Heat the 1/4 cup of olive oil, garlic and butter together.

Drizzle this mixture over the

potatoes and grill for 10 minutes.

Salmon

In a non-stick pan, heat 1/2 cup of olive oil to a hot temperature.

Spice the fish with salt and Moroccan spice.

Place into the hot oil skin down for 2 minutes. Carefully turn the fish over, fry for 1 minute.

Serve hot with smashed potatoes.