SALMON HASH
Plenty
by Diana Henry
There are lots of variations on the hash theme, all using leftovers, and, in my opinion, quite often you end up with something better than the original dish. They are all basically fry-ups, and this is rather more healthy than most. You don't need to use any smoked salmon—you can use all fresh cooked salmon—but it is lovely, and I always think those little packs of inexpensive smoked salmon trimmings are crying out to be used.
Serves 4
INGREDIENTS
• 2 tbsp unsalted butter
• 1½ tsp oil
• 1 onion, finely chopped
• 2½ cups cooked potatoes, in chunks
• 12 oz cooked salmon and smoked salmon trimmings (in a 2:1 ratio)
• 10 oz spinach leaves, coarse stems discarded and shredded
• salt and pepper
• squeeze of lemon juice
• small bunch fresh flat-leaf parsley or dill, finely chopped
DIRECTIONS
1. Heat the butter and oil in a large frying pan and add the onion and potatoes. Fry over a medium heat until the onion is soft and both potatoes and onion are golden. The potatoes will be brown in places.
2. Flake the cooked salmon into large chunks, discarding the skin (and look out for the bones, too) and stir this in along with the smoked salmon and spinach. Stir everything around gently and allow the spinach to wilt a little and the salmon to heat through.
3. Season to taste, add the lemon juice and your chosen herb. If you want to smarten this dish up, serve with creamy mustard sauce.
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