Smoked Salmon Hash Browns with Parsley Sauce
- 1kg cooked potatoes, mashed
- 300g smoked salmon
- 150ml creme fraiche
- 50g butter
- 2tbsp dill, finely chopped
- 60g parsley, chopped
- 500ml milk
- 30ml single cream
- 50g plain flour
- 50g butter
- Juice of 1 lemon
If you’ve any smoked salmon leftover that needs using up, this is an absolutely delicious recipe that would make for a really special brunch or supper dish.
- For the smoked salmon hash brown, place the potato, salmon, smoked salmon, crème fraiche and dill in a large bowl and mix.
- Heat a large frying pan until hot and add the butter.To make each hash brown, place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp.
- Add milk to a saucepan, then add the flour, butter and seasoning and bring everything gradually up to simmering point over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened.
- Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes to take the raw taste out of the flour, stirring from time to time.
- To serve the sauce, add the chopped parsley, cream and lemon juice.
This would work well served on toast with the addition of a poached egg.