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Hash Browns, Spinach and Salar Smoked Salmon Brunch

Recipe Information

Ingredients

• 700g potatoes
• 65g unsalted butter
• 2 tablespoons olive oil
• 225g-baby spinach
• 2 tablespoons fresh chopped dill
• 200ml tub creme fraiche
• 225g Salar smoked salmon
• Lemon wedges to serve

Method

Peel the potatoes and coarsely grate them. Place them in a sieve and using your hands press out as much liquid as possible. Put the gratings onto a clean tea towel, pat dry and season well with salt and pepper. In a heavy based frying pan heat 25g of the butter and one tablespoon olive oil. Using your hands shape the potato into 10cm rounds. Place half the rounds in the hot pan, pressing down with a fish slice. Cook for 5-6 minutes, turning once. Drain on kitchen paper and keep warm. Add the same amount of butter and oil again to the pan and cook the remaining patties. Melt the remaining butter in a saucepan add the spinach and cook for one minute until wilted. Season with salt and freshly ground black pepper. Mix the dill and creme fraiche. Divide the hash browns between four warm plates, top with the spinach and flakes of Salar smoked salmon. Serve with a spoonful of creme fraiche, ground black pepper and lemon wedges.