Name: Hot-smoked salmon oven hash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 0
Ingredients: 360g baby potatoes with herb butter; 2 eggs; 2 tbsp half-fat crème fraîche; 2 tsp capers chopped; 2 chopped spring onions; 1 tbsp chopped chives plus extra to serve; 2 hot-smoked salmon or trout fillets

Hot smoked salmon hash in a roasting tin with hard boiled eggs and garnished with dill

360g baby potatoes with herb butter
2 eggs
2 tbsp half-fat crème fraîche
2 tsp capers
chopped
2 chopped spring onions
1 tbsp chopped chives
plus extra to serve
2 hot-smoked salmon or trout fillets

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Tip the pack of baby potatoes with herb butter into a small roasting tin and cook for 30-40 mins until golden, crisp and tender, turning and squashing them gently with a potato masher halfway through to expose more crispy edges.
step 2
Boil the eggs for 8 mins, then shell and quarter. Mix the crème fraîche with the chopped capers, spring onions, chives and lots of seasoning, then add a splash of water to loosen.
step 3
Take out the potatoes and flake over the hot-smoked salmon or trout fillets and the eggs. Finish with the crème fraîche dressing and extra chives to serve.