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Smashed salmon hash
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Smashed salmon hash
Recipe by Anna Glover
Our mouthwatering smashed salmon hash recipe is packed with fresh ingredients and plenty of fluffy new potatoes
Serves: 2
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
421Kcal
Fat
25gr
Saturates
9gr
Carbs
26gr
Sugars
4gr
Fibre
4gr
Protein
21gr
Salt
1gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 300g new potatoes, halved if large
- 1 tbsp butter
- 1 tbsp olive oil
- 2 tbsp capers, drained and patted dry
- 3 spring onions, trimmed and finely chopped
- 150g hot smoked salmon, skinned and flaked
- ½ x 25g pack dill, fronds roughly chopped
- 2 tbsp soured cream
Step by step
Get ahead
Cook the potatoes the day before, or use leftover potatoes.
-
Cook the potatoes in boiling salted water for 15-20 minutes or until tender when pierced with a knife. Drain well and leave to steam in the colander.
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Heat a frying pan on a medium heat and add the butter and oil. When the butter has melted and started to foam, add the capers and fry for 3-4 minutes until they turn crispy. Scoop out with a draining spoon and reserve on a plate for later.
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Add the potatoes to the pan and roughly break them up with a wooden spoon, smashing them into random sized pieces. Fry for 6-8 minutes, stirring occasionally until golden and turning crispy at the edges.
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Add the spring onions and fry for a minute then scatter over the hot smoked salmon with most of the dill. Toss a few times, season, and cook for 1-2 minutes for the salmon to warm through. Mix the soured cream with the remaining dill in a bowl and serve with the hash, to spoon over, and scatter over the capers.