Servings4
Ingredients
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Instructions
- Parboil the potatoes until barely tender, drain well and let the steam escape. Dice them and prepare the vegetables and herbs.
- Fry the potatoes in a wide pan with oil until golden and crisp, turning only occasionally. Stir in mustard, dill and black pepper and the vegetables that need cooking.
- Fold in the salmon at the end, breaking it into bite-size pieces. Cook gently until just warmed through and season the herb sauce separately.
- Serve the hash with crisp potatoes, carrots and herb sauce, adding the sauce at the table so the potatoes stay crisp.
Kitchen note: Taste the dill, mustard and lemon just before serving; their fresh notes should lift the salmon, not overwhelm it.
Why you'll like this recipe
- Mustard, dill and black pepper gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: crisp potatoes, carrots and herb sauce.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
Serve with crisp potatoes, carrots and herb sauce. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.