14 - 18 JUNE 2017 - REGENT'S PARK
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Smoked Salmon Hash

Serves: 10 canapés

Cooking time: 40 mins

Difficulty: Easy

Ingredients

  • 2 maris piper potatoes, peeled and coarsely grated
  • 1 egg
  • a small bunch of chives, finely chopped
  • 100g smoked salmon thinly sliced
  • 10 capers
  • 1 shallot, finely sliced
  • 100g crème fraiche

First make the rosti: squeeze as much liquid out of the grated potato as possible. Mix with the egg, chives and season well.  Heat a little oil in a pan. Roll the rosti mix into small balls and place in the pan. Flatten with a spatula and fry until brown and golden on either side. Remove from the pan and place onto a plate lined with paper.

Tear the smoked salmon into 2cm strips, and place one on each rosti.

Add a small dollop of crème fraiche, followed by a caper and then a slice of shallot.

Ingredients

  • 2 maris piper potatoes, peeled and coarsely grated
  • 1 egg
  • a small bunch of chives, finely chopped
  • 100g smoked salmon thinly sliced
  • 10 capers
  • 1 shallot, finely sliced
  • 100g crème fraiche

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