dinner · everyday
Swedish-style salmon and potato hash
A skillet hash of crisp potatoes, sweet onion and flaky salmon, served with a tangy yogurt sauce spiked with Dijon mustard and fresh dill.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains milk and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dice the potatoes and boil them for about 7 minutes, until just tender, then drain thoroughly. Dice the onion and cut the salmon into 2.5 cm (1 in) pieces.
-
2
Warm half the oil in a skillet and brown the potatoes, stirring now and then. Add the onion and half the salt and cook until the onion turns soft.
-
3
Shove the potatoes toward the edges and add the remaining oil and the salmon. Season with the rest of the salt and turn the fish gently until it reaches 63°C (145°F).
-
4
Stir the yogurt together with the mustard and half the chopped dill. Sprinkle the remaining dill over the hash and serve with the yogurt on the side.
