Hot-Smoked Salmon Oven Hash Recipe | olivemagazine
The contrast of hot potatoes with cool crème fraîche and smoky fish makes for a lovely brunch dish - and the roasting tin does the hard work for you
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
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