John Myers
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Smoked Fish Salad with Hash Browns
The perfect smoked fish salad with hash browns recipe with a picture and simple step-by-step instructions.
Salmon variation:
- 200 g Smoked salmon
- 20 g Spring onions
- 80 g Cream cheese with herbs, spicy
- 80 g Sour cream
- 80 g Lemon zest
- 1 Splash Lemon juice
- Pepper, salt, sugar
Smoked trout fillet variation:
- 200 g Smoked trout fillet without bones
- 100 g Sour cream
- 50 g Cream of horseradish
- 1 tsp Freshly grated horseradish
- 1 Splash Lemon juice
- Pepper, salt, sugar
Smoked matjes variation:
- 200 g Herring fillets, mildly smoked
- 80 g Gherkins
- 40 g Shallot
- 2 Hard boiled eggs
- 3 tbsp Cucumber water
- 1 tbsp Cooking oil
- Pepper and salt as desired
Hash browns:
- 700 g Peeled potatoes
- Pepper salt
- Oil for frying
Salmon variation:
- Clean the spring onions, cut into small rings. Cut salmon slices into small pieces. Mix the cream cheese, sour cream, lemon zest and juice, pepper, salt and sugar into a spicy cream and mix with spring onions and salmon. Put in a cool place and let it steep.
Smoked trout fillet variation:
- Roughly pluck the fillets apart. Mix the sour cream, cream horseradish, fresh horseradish, pepper, salt and possibly a pinch of sugar into a cream. Gently fold in the trout pieces. Let it steep in the refrigerator as well.
Matjes variation:
- Boil the eggs for about 8 minutes (not too hard, they shouldn’t have a grayish edge on the inside), rinse in cold water and let cool down well. After peeling, cut into small pieces and chop the whites a little smaller. Cut the herring into small cubes. Cut the gherkins into small cubes. Peel the shallot, dice very small.
- Mix everything well in a bowl and fold in the cucumber water and oil. This will dissolve the egg yolk and make the salad creamy. Then season with pepper and possibly a little salt. Be careful with salt. It depends on how salty the herring is. Let this salad soak in the fridge a little too.
- Take all 3 salads out of the refrigerator approx. 30 minutes before serving.
Hash browns:
- Peel and roughly grate the potatoes. Season with pepper and salt. In a larger pan, cover the bottom well with oil and let it get well hot. Then add 3 – 4 small heaps to the oil in portions and plate them. Turn the heat down a little and slowly bake the hash browns on both sides until they are golden brown and crispy. When they’re done, degrease a little on a paper towel. When preparing larger quantities, heat the oven to 60 ° and keep the rösti that have already been made hot there until they are all cooked out.
- The amount of potatoes resulted in 12 pieces with a diameter of approx. 9 cm. 3 pieces per person.
- If you only want to serve one salad variation for 4 people, you have to take at least 3 – 4 times as much of all ingredients for the respective portion. However, this dish is also very suitable as a starter.
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