Ingredients
- SpinneysFOOD Hash Browns 380g
- SpinneysFOOD Fresh Dill A handful, plus extra for serving
- Crème fraîche 125g
- Hot smoked salmon fillets 225g
- Capers 2 tbsp, drained
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper, freshly ground To taste
- Lemon wedges To taste
Nutrition (Per serving)
- Calories 488
- Fat 31.9g
- Saturates 3.4g
- Protein 4.7g
- Carbs 34.2g
- Sugars 2.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Smoked salmon, crème fraîche and caper hash brown traybake
Seafood 10 Mins Prep · 20 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Meanwhile, lightly grease a large baking tray or oven-safe dish with olive oil or cooking spray.
- Arrange the frozen hash browns evenly on the baking tray. Place the tray in the oven and bake according to the package instructions until the hash browns are golden and crispy, approx. 15 minutes.
- While the hash browns are baking, prepare the topping. Finely chop half the dill and place in a small bowl. Add the crème fraîche and stir together. Set aside.
- Once the hash browns are done, remove them from the oven and allow to cool slightly. Arrange the hash browns on a serving platter and top each with a dollop of the crème fraîche mixture. Flake the salmon and arrange it over the crème fraîche. Finish off with the capers and dill. Season with salt and black pepper and serve with lemon wedges on the side.