Inverawe Smoked Etive Trout Hash

Serves 6

Although hot-smoked trout would also do this delicious breakfast dish, Inverawe cold-smoked Loch Etive trout (which resembles smoked salmon) is my favourite.  As it is added shortly before serving, it only heats through and does not cook therefore retains its distinctive flavour.

Instead of parsnips, you could use all potatoes if you prefer.

Ingredients

500g/1 lb 2 oz large potatoes, peeled

250g/9 oz parsnips, peeled

Salt and freshly ground black pepper

2 tablespoons olive oil

25g/1 oz butter

1 large onion, peeled and sliced

250-300g/9-10 ½ cold-smoked trout, roughly chopped

2 tablespoons freshly chopped dill or parsley

Method

Cook the potatoes and parsnips whole in boiling salted water until just tender (about 15 minutes).  Drain well, allow to cool a little, then cut into large dice.

In a large, heavy frying pan, heat the oil and butter, and then fry the onion for 5 minutes until soft.  Add the potatoes and parsnips and fry over a medium heat for 10-12 minutes, stirring occasionally, until the mixture forms crusted, golden edges.  Season well with salt and pepper.

Stir in the smoked trout and dill or parsley and continue to cook for a further 4-5 minutes or until heated through.  Check the seasoning and serve hot.