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5 minutes
10 minutes
15 minutes
- 4 hash browns
- 80g sour cream
- 20.00 ml chopped fresh dill
- 120g smoked salmon
- Snipped fresh chives, to serve
- Salt & freshly ground pepper
- Preheat grill to medium-high. Line a baking tray with foil. Cook hash browns on tray under the grill for 5 minutes per side until crisp and golden.
- Combine the creamy sour cream with the aromatic dill.
- On each plate, lay a crispy hash brown. Spoon over tangy sour cream blend and delicate smoked salmon. Sprinkle with fresh chives and season generously with salt and pepper.
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