Turkey and Smoked Salmon Hash is a traditional British recipe for a classic leftovers dish of cooked turkey, smoked salmon and kidney beans mixed with potatoes and herbs that makes the most of left-over Christmas turkey. The full recipe is presented here and I hope you enjoy this classic British version of: Turkey and Smoked Salmon Hash.
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This is a classic Christmas leftovers dish of cooked turkey and smoked salmon hashed with potatoes, onion and beans.
Ingredients:
100g butter
1/2 onion, finely sliced
500g cooked potatoes (use left-overs here, you can also mix the potatoes with carrots and/or parsnips, but the potatoes need to be whole or in chunks)
1 small red chilli, finely chopped
10g smoked salmon, sliced
175g cooked turkey meat, chopped
75g cooked kidney beans
small handful of fresh chives, chopped
small handful of fresh dill, chopped sweet chilli sauce, to accompany
Method:
Melt the butter in an oven-proof frying pan and use to fry the onion for about 3 minutes, or until soft. Add the cooked potatoes and chilli and fry for about 5 minutes more, or until golden brown.
Now add the salmon pieces, the turkey meat and the beans. Adjust the seasonings to taste then stir the combination to mix everything thoroughly. When heated through, place under a hot grill and cook for about 4 minutes, or until golden brown on top.
To serve, divide the hash between six serving plates, sprinkle with the dill and chives and serve with sweet chilli sauce.
