Potato and Salmon Hash
Serving: 4
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Directions
- Pre-heat the oven to 180°C/350°F and roast the potatoes for 1 hour
- In the meantime, cook the carrots, fennel, courgettes and tomatoes in a saucepan with a splash of olive oil on a medium heat until soft and golden brown.
- Allow the potatoes to cool slightly, remove their skins and mash them.
- Mix the mustard and dill into the mashed potatoes.
- Compress the mixture into a cookie cutter/mould and leave to rest in the refrigerator for 5-10 minutes.
- Coat each potato hash cake in flour, shaking off the excess.
- Heat a large frying pan to a medium heat and cook the potato hash cakes for about 5 minutes on each side until golden brown.
- Re-heat the oven to 180°C/350°F and cook for a further 15 minutes.
- Place smoked salmon ribbons on top of each potato hash and season well with salt and freshly ground black pepper before serving.
Ingredients
- 2 large potatoes
- Olive oil
- 2 carrots, diced
- 1 large fennel bulb, diced
- 2 courgettes, diced
- 80g heirloom tomatoes, diced
- 25g dill
- 1 Tbsp Dijon mustard
- 1 Tbsp all-purpose flour
- 100g smoked salmon