Smoked Salmon Hash with New Potatoes and Fennel

Text Recipe

1. Wash the potatoes and cut them into wedges making sure they are uniform in size;
2. Heat a medium size frying pan to a medium temperature and cook the potatoes in the bacon drippings (if you do not have bacon drippings you could use oil or butter);
3. Toss the potatoes in the pan and cook for 5 minutes before seasoning with salt, pepper and paprika;
4. Transfer the potatoes to an oven tray and place in to the oven at 180C/360F for 45 minutes making sure to toss every 15 minutes to ensure the potatoes are not sticking to the edges;
5. Prepare the vegetables by heating the frying pan or skillet to a medium heat. Add the oil, onions and fennel and sauté on a low heat for 5 minutes until the onions have softened fully but not taken on any colour. Season with salt and pepper and add 2 whole sprigs of rosemary;
6. When the onions are soft add the red peppers and cook for a further 2 minutes;
7. As soon as the potatoes are cooked place them in a large serving bowl;
8. Remove the rosemary sprigs from the frying pan and toss the vegetables evenly over the potatoes;
9. Sprinkle the chopped herbs over the bowl followed by layering the salmon strips around the outside of the potatoes;
10. Serve family style in the centre of the table.