Jamie Magazine
By Andy Harris
Potato & smoked trout hash with creamy horseradish dressing
55 mins
Not Too Tricky
serves 4
About the recipe
Hash is a perfect way to use up leftover boiled potatoes. Here we’ve used trout instead of the usual corned beef, but smoked mackerel or salmon will work just as well. Try adding other veg to the mix, such as swedes, parsnips and celeriac.
Recipe From
Ingredients
450g all-rounder potatoes, such as Desiree or King Edward
4 spring onions
½ a bunch of fresh flat-leaf parsley, dill or chives
350g smoked trout, from sustainable sources
1 tablespoon olive oil
25g unsalted butter
1 lemon
HORSERADISH DRESSING
1 tablespoon freshly grated horseradish
4 tablespoons single cream or crème fraîche
1 tablespoon horseradish sauce
Method
- 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.
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