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    Smoked Salmon Hash with Herb Crème fraîche

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    Smoked Salmon Hash with Herb Crème fraîche

    This makes an impressive weekend brunch dish, and you can prepare the potatoes the night before to save time on the day.

    • Preparation time: 20 minutes, plus 30 minutes for the potatoes
    • Cooking time: 15 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 600g floury potatoes, such as Maris Piper, peeled
    • 4 tbsp crème fraîche
    • ½ x 15g pack chives, finely chopped
    • ½ x 15g pack dill, chopped
    • Grated zest and juice of 1 unwaxed lemon
    • 3 tbsp olive oil
    • 210g pack Waitrose Scottish Smoked Salmon, torn into bite-sized pieces
    • ½ x 280g jar Waitrose Cooks' Ingredients Grilled Artichokes, drained and roughly chopped
    • ½ tsp paprika


    1. Place the potatoes in a pan of cold water and bring to the boil. Simmer for 3-4 minutes until tender, drain and allow to cool before cutting into 2cm cubes.
    2. Place the crème fraîche in a bowl with half the chives and dill, a tablespoon of lemon juice and seasoning. Stir to combine then set aside.
    3. Place the olive oil in a large non-stick frying pan set over a high heat. Add the potatoes and cook for 15 minutes, stirring often, until golden brown.
    4. Fold in the salmon with the artichokes, paprika, lemon zest and remaining herbs, then season with black pepper. Add lemon juice to taste, stir to combine then transfer to 4 warmed plates. Spoon over the crème fraîche and serve.

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