Salmon and potato hash

Salmon and potato hash

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Fried potatoes, red onions, zucchini and salmon in a hash with a Scandinavian twist.

Ingredients

Quantity Ingredient
800g baby new potatoes
500-600g salmon fillet, skinless and boneless
1 teaspoon salt
freshly ground white or black pepper
2 medium red onions, chopped
2 small zucchinis
oil and butter, for frying
1-2 tablespoons lemon zest, finely grated

Sauce

Quantity Ingredient
200g see method for ingredients
2-3 tablespoons horseradish, freshly grated
a good handful fresh dill, snipped, plus extra to serve
salt
freshly ground black pepper

Method

  1. Wash the potatoes and cut them in half. Boil until nearly soft, then drain and allow to cool. Combine the sauce ingredients and set aside.
  2. Cut the salmon into large cubes and transfer to a plate. Season with salt and pepper and set aside for a while. Peel, halve and thinly slice the onions. Halve the zucchini lengthwise, scoop out the core and then cut the zucchini into fairly small cubes.
  3. Gently sauté the onion in a little oil and butter in a large frying pan, adding the zucchini after a few minutes. Throw in the potatoes as well, and fry until heated through. Only then add the salmon cubes, and cook for a few minutes until the fish is done. Garnish with extra dill and grate the lemon zest straight over the hash. Serve at once with the sauce.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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