Hot-smoked salmon oven hash
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
- Preparation:
- Cooking:
- Total:
Ingredients
- 360g baby potatoes with herb butter
- 2eggs
- 2tbsp half-fat crème fraîche
- 2tsp capers , chopped
- 2chopped spring onions
- 1tbsp chopped chives , plus extra to serve
- 2hot-smoked salmon or trout fillets
Instructions
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.