Potato Smoked Salmon Skillet
A hearty potato skillet with smoked salmon and horseradish cream that serves six at a buffet.
Ingredients
- 500 g waxy potatoes
- Salt
- 2 medium onions
- 2 yellow bell peppers
- 375 g smoked salmon (chunked)
- 1 bunch chives
- 0.5 lemon
- 2 tbsp horseradish (jarred)
- 75 g cream cheese (13% fat)
- 5 tbsp milk (1.5% fat)
- Pepper
- 2 tbsp Rapeseed oil
- 30 g Butter
Instructions
-
1.
Wash potatoes thoroughly and boil with skins in salted water for 20 minutes, then drain and peel. Let cool.
-
2.
Peel onions and dice into 5 mm cubes. Blanch in boiling salted water for 1 minute, drain, shock in cold water, and let dry.
-
3.
Quarter bell peppers, remove seeds, wash, and dice into 5 mm cubes.
-
4.
Dice potatoes and smoked salmon into 1 cm cubes. Wash chives, shake dry, and cut into fine ribbons.
-
5.
Squeeze lemon juice. Mix horseradish, cream cheese, and milk. Season with lemon juice, salt, and pepper.
-
6.
Heat oil in a non-stick pan. Sauté potato cubes until golden brown, stirring frequently. Add peppers and onions; cook over medium heat, stirring occasionally, for 7–8 minutes until lightly browned.
-
7.
Add salmon cubes and butter to the pan and warm briefly. Season with salt, pepper, and a splash of lemon juice. Transfer skillet to plates. Garnish with horseradish cream and chives.
