Potato & smoked trout hash with creamy horseradish dressing
Cooks In55 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 327 16%
Fat 16.9g 24%
Saturates 6.8g 34%
Sugars 2.6g 3%
Protein 21.7g 43%
Carbs 20.7g 8%
Of an adult's reference intake
- 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 lemon
- HORSERADISH DRESSING
- 1 tablespoon freshly grated horseradish
- 4 tablespoons single cream or crème fraîche
- 1 tablespoon horseradish sauce
By Andy Harris
- Cook the potatoes in salted boiling water for 15 to 20 minutes, or until tender. Drain in a colander and cut into 2cm slices.
- Trim and finely slice the spring onions, pick and finely chop the herbs and roughly shred the trout.
- Heat the oil and butter in a frying pan over a medium heat and sauté the spring onions for 2 to 3 minutes, until softened. Season generously with sea salt and black pepper.
- Add the potatoes to the pan and cook for 15 to 20 minutes, turning occasionally, until starting to turn golden and slightly crisp.
- Make the horseradish dressing: place all the ingredients in a bowl and stir to combine.
- Add the smoked trout to the pan, stir into the potato mixture, and continue to cook for 5 minutes.
- Scatter the chopped herbs over the hash before serving with the creamy horseradish dressing. Cut the lemon into wedges for squeezing over.