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This combination works really well - the richness of the fish, the freshness of the herbs and the smokiness of the bacon and the smoked salmon. Not to mention the red chilli kick!


  • 1 red chilli, seeded and diced

  • 1 clove garlic, peeled and crushed

  • 1 red onion, peeled and finely chopped

  • 2 red pepper, finely diced

  • Olive oil

  • 4 new potatoes, peeled and diced

  • 12oz / 350g cooked salmon, drained

  • 2 tbsp, finely chopped dill

  • 5 eggs, beaten

  • Salt and freshly ground black pepper

  • Soured cream dressing

  • 10fl oz / 300ml soured cream

  • 1 clove garlic, peeled and crushes

  • pinch of salt

  • pinch of cumin

  • 2 spring onions, finely chopped

  • 1 tablespoon finely chopped coriander

  • 1 tablespoon finely snipped chives

  • To serve

  • 8oz / 225g Scottish smoked salmon

  • 10fl oz / 300ml soured cream dressing

  • 18 slices crispy streaky bacon


  • 1.

    Pan fry the chilli, garlic, onion and red pepper in 1 tablespoon of olive oil until soft but not brown.

  • 2.

    In a separate non-stick pan heat 2 tbsp of olive oil and pan-fry the potatoes until tender - they should be slightly browned.

  • 3.

    Add the potatoes to the onion mix. Allow to cool then stir in the salmon.

  • 4.

    In a bowl beat the eggs together with the dill, season with salt and pepper then mix the eggs into the pan with the other ingredients then allow to cook slowly for approximately 4 minutes.

  • 5.

    Once set put the pan into the oven at 180oC to cook through.

  • 6.

    Meanwhile, make the dressing by combining all the ingredients in a bowl.

  • 7.

    Invert the hash on to a plate.

  • 8.

    Serve the hash from the pan cut into wedges with smoked salmon, salad and soured cream dressing with crispy streaky bacon and a sprig of dill.

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