KEY POINTS:
Smoked salmon and spring onion hash
This is like a deconstructed fish cake, without the shaping and frying, or a fish pie without the baking. Use a thick-cut piece of smoked salmon, such as Regal from Marlborough, which has a good texture and a delicate, smoky flavour.
1 tbsp olive oil
6 spring onions, chopped (green ends included)
2 cups cooked potatoes, chopped or mashed
2 x 200g packs wood-smoked Regal salmon (available in most supermarkets), roughly chopped
2 tbsp capers, roughly chopped
A large handful mixed herbs (parsley, chives, fennel), chopped
3 tbsp crème fraiche
Juice of lemon
1) Heat the olive oil in a large frying pan and fry the spring onions for 3-4 minutes until softened.
2) Add the cooked potato and roughly mash together with a fork over a low heat.
3) When the potato is hot, add the salmon, capers, herbs and crème fraiche, then fold through the potato mixture.
4) Heat for 1-2 minutes, then squeeze over the lemon and serve.
Serves 4.
- Detours, HoS
