Yet another delicious recipe from one of my favourite magazines, Sainsburys.
The original recipe called for hot smoked salmon which I was unable to find but I used sweet chilli roast salmon which was warm, sweet and lightly smoked and this worked really well. I think this dish would also work well with just plain cooked salmon
I’ve used capers many times but have never fried them until crispy. What a difference this makes and it is very hard to leave them alone as they are so tasty.
I like this recipe as everything can be prepared in advance; the potatoes boiled, the capers fried, the onions chopped etc. and even the dressing made so that it takes only a short while to put together and heat through when ready to serve.
300g new potatoes, halved if large
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons capers, drained
3 spring onions, trimmed and sliced
150g cooked salmon, skinned and flaked
½ pack dill fronds, roughly chopped
2 tablespoons natural yoghurt (or soured cream)
Cook the potatoes in boiling, salted water for about 15 minutes or until tender. Drain in a colander and leave to steam.
Heat a fry pan with the butter and oil and add the capers. Fry for 3 to 4 minutes until they are crispy. Put to one side.
Add the potatoes to the pan and roughly break them with a wooden spoon. Fry for 6 to 8 minutes until golden and crispy around the edges.
Add the spring onions and fry for a further minute and then scatter over the salmon and half of the dill. Toss a few times, season and cook for 1 – 2 minutes for the salmon to warm through. Scatter over the crispy capers.
Mix the remaining dill with the yoghurt and serve with the hash. I also like to add a squirt of honey and a squeeze of lemon to my yoghurt dressing but this is a matter of choice.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.