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Potato & smoked trout hash with creamy horseradish dressing
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Total Time:
55 minutes
Elevate your leftover boiled potatoes with trout, smoked mackerel, or salmon. Get creative by adding swedes, parsnips, and celeriac for a flavorful twist on classic hash.
Ingredients:
  • 450 g all-rounder potatoes, such as Desiree or King Edward
  • 4 spring onions
  • 1/2 a bunch of fresh flat-leaf parsley, dill or chives
  • 350 g smoked trout, from sustainable sources
  • 1 tablespoon olive oil
  • 25 g unsalted butter
  • 1 tablespoon freshly grated horseradish
  • 4 tablespoons single cream or crème fraîche
  • 1 tablespoon horseradish sauce
Instructions:
  • Boil the potatoes in salted water until tender. Slice into 2cm pieces. Slice the spring onions, chop the herbs, and shred the trout. Sauté the spring onions in oil and butter until softened. Season with salt and pepper. Add potatoes to the pan and cook until golden and crisp. Make the horseradish dressing by combining all ingredients. Stir smoked trout into the potatoes and cook for 5 minutes. Sprinkle herbs over the hash and serve with horseradish dressing. Serve with lemon wedges on the side. Enjoy!

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