The title is not very alluring, but this is a quick and light supper, using smoked trout or hot smoked salmon and charlotte potatoes, which fits the bill for pre Christmas cooking and requires little effort for maximum result. It also allows for variation. And is delicious!
Fish Hash
for 2 people
A packet of smoked trout/hot smoked salmon - or fresh salmon
5-6 small waxy potatoes, charlotte for preference
1 medium onion
Cabbage of any kind cut into strips - about half a savoy is plenty
Parsley, olive oil, capers, optional dill
Cook the potatoes until just soft. Steam the cabbage over them. If you have fresh fish, steam that for 4-5 minutes over the potatoes separately. Fry an onion slowly in olive oil, while this is happening. Don't rush it. Stir in the cooked potatoes, crushing them lightly into the pan. Season. Cook together a few minutes more until they are starting to crisp. Now fold in your fish, flaked into fairly large chunks, add a few capers and heat very gently for a minute or two. Put on a lid and leave another minute while you chop the parsley finely.
If it seems dry while cooking, you might want to add more oil or a little butter. Then the parsely on its own will be enough. Otherwise, mix it into a spoonful of olive oil.
Serve out of the pan with the parsley or parsley oil as a dressing.
You could add anchovies to this instead of capers, you could use cooked spinach....
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