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Smoked Salmon Hash with Poached Egg
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Serves: 2
 

A simple recipe that packs flavour and is perfect for lunch, brunch or a light dinner
Ingredients
  • 300g cooked baby potatoes
  • 100g smoked salmon, chopped
  • 2 spring onions, finely chopped
  • Dill, chopped
  • 1 tbsp capers
  • 2 eggs
  • 1 lemon
  • 3 tbsp crème fraiche or sour cream
  • 1 tsp olive oil
  • 1 tsp Dijon mustard

Instructions
  1. To make the dressing, mix the crème fraiche, olive oil, Dijon mustard and juice of 1 lemon together. Season with salt and pepper.
  2. Gently crush the potatoes and mix with the capers, dill, spring onions and zest of 1 lemon
  3. Fry the potatoes in a pan with sunflower oil on a medium-high heat, and cook until the potatoes begin to go crispy.
  4. In the meantime, you can poach the eggs
  5. Add the smoked salmon to the potatoes, stir, and remove from the heat.
  6. To serve, place some potato mix on a plate, top with dressing, poached egg and some fresh dill.

 

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