Jamie Magazine
By Andy Harris
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
Jamie Magazine
By Andy Harris
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
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