Jamie Oliver

Potato & smoked trout hash with creamy horseradish dressing

Potato & smoked trout hash with creamy horseradish dressing

Serves 4
Cooks In55 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    327
    16%
  • Fat
    16.9g
    24%
  • Saturates
    6.8g
    34%
  • Protein
    21.7g
    43%
  • Carbs
    20.7g
    8%
  • Sugars
    2.6g
    3%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Ingredients

  • 450 g all-rounder potatoes, such as Desiree or King Edward
  • 4 spring onions
  • 1/2 a bunch of fresh flat-leaf parsley, dill or chives
  • 350 g smoked trout, from sustainable sources
  • 1 tablespoon olive oil
  • 25 g 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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Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Method

  1. Cook the potatoes in salted boiling water for 15 to 20 minutes, or until tender. Drain in a colander and cut into 2cm slices.
  2. Trim and finely slice the spring onions, pick and finely chop the herbs and roughly shred the trout.
  3. 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.
  4. Add the potatoes to the pan and cook for 15 to 20 minutes, turning occasionally, until starting to turn golden and slightly crisp.
  5. Make the horseradish dressing: place all the ingredients in a bowl and stir to combine.
  6. Add the smoked trout to the pan, stir into the potato mixture, and continue to cook for 5 minutes.
  7. Scatter the chopped herbs over the hash before serving with the creamy horseradish dressing. Cut the lemon into wedges for squeezing over.

Tip

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Nutrition per serving
  • Calories
    327
    16%
  • Fat
    16.9g
    24%
  • Saturates
    6.8g
    34%
  • Protein
    21.7g
    43%
  • Carbs
    20.7g
    8%
  • Sugars
    2.6g
    3%

Of an adult's reference intake