Salmon, leek and dill hash

Salmon, leek and dill hash

By
From
The Frugal Cook
Serves
2-3
Photographer
Mike Cooper

This is quite an upmarket hash which you can make from a leftover salmon fillet or a bit of a whole, poached salmon.

Ingredients

Quantity Ingredient
250-300g cooked boneless, skinless salmon fillet
or pack salmon flakes
2 medium leeks
or bunch spring onions, trimmed and finely sliced
450-500g cooked, preferably new potatoes
1 tablespoon olive oil
a slice butter
3 tablespoons finely chopped dill
1-1 1/2 tablespoons lemon juice
salt
freshly ground black pepper
a small carton sour cream, (optional)

Method

  1. Heat a large frying pan or wok over a moderate heat then add the oil and the butter. Gently cook the sliced leeks for about 6 minutes until beginning to soften but still green. Slice the potatoes thickly and add to the pan. Fry with the leeks for about 6 minutes until beginning to brown. Add the salmon and heat through turning the mixture carefully so as not to break it up too much. Sprinkle half the dill over the hash and season it to taste with lemon juice, salt and black pepper. Divide the hash between 2-3 plates, spoon a little sour cream over the top of each serving and sprinkle with the remaining dill.

Variations

  • Unlimited. You can make a simple hash with fried up bacon, onions and potatoes (add frozen peas or parsley for colour), or a Spanish style one with onions, peppers, potato and chorizo. Or an American style corned beef hash. If you're a real hash fanatic you could cook the potatoes freshly just so that you can make it.

Thrifty tip

  • Buy dill, like other herbs, loose from a greengrocer or ethnic shop rather than a supermarket.
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