Watercress Hash Browns with Regal Smoked Salmon and Horseradish Sour Cream

Recipe by Genevieve McGough for Good Morning, TVNZ

Submitted by: Genevieve McGough
Using: Regal Cold Smoked Salmon Slices
Watercress Hash Browns with Regal Smoked Salmon and Horseradish Sour Cream
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Ingredients

  • Horseradish Sour Cream
  • 1/4 cup sour cream
  • 1/2 tablespoon horseradish
  • 1 teaspoon lemon juice
  • 1 large pinch salt
  • Watercress Hash Browns
  • 200g Regal Cold Smoked Sliced Salmon
  • 500g peeled golden potatoes
  • 2 handfuls watercress
  • salt
  • canola oil

Method

  1. Mix all the Horseradish Sour Cream ingredients together then chill until required.
  2. Grate the potatoes and place in a mixing bowl. Press as much liquid as possible out of the spuds then season well with salt.
  3. Remove stalks from the watercress and chop roughly. Toss through the potato.
  4. Heat a large flat-based frying pan with a few tablespoons of oil.
  5. Press the mix together in your hands then drop carefully into the pan.
  6. Turn the heat down to medium and fry until golden for about 4 minutes. Carefully flip them and fry the other side until golden.
  7. Drain the cakes onto a paper towels then transfer to serving plates.
  8. Serve topped with Regal Cold Smoked Sliced Salmon and horseradish sour cream.
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