Thursday, 17 December 2015

Salmon Hash

I made this delicious salmon hash a couple of weeks ago. You could, by all means, use fresh or smoked salmon but I used tinned. It was delicious.

Salmon Hash (from Kahakai Kitchen)
(Serves 4)

2 tbsp butter
1 1/2 tsp oil
1 onion, finely chopped
1 leek, halved and sliced
500g potatoes, cooked and cut into chunks
2 tins salmon
200g spinach leaves, coarse stems discarded and shredded
salt and pepper
squeeze lemon juice
small bunch of flat leaf parsley or dill, chopped

For the mustard sauce
300g Greek yogurt
1 1/2 tbsp whole-grain mustard
squeeze lemon juice
salt and pepper

Heat the butter and oil in a large frying pan and add onion, leeks and potatoes. Fry over a medium heat until the onion and leek are soft and the potatoes are golden. The potatoes will be brown in places.

Mix all the mustard sauce ingredients together.

Flake the salmon into large chunks and stir in along with the spinach. Stir everything around gently until the spinach is wilted.

Season, squeeze over the lemon juice and sprinkle over the parsley or dill. Serve with the mustard sauce.

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