Easy to make and quick. I added some cooked French beans to this.
300g new potatoes, halved if large
1 tbsp butter
1 tbsp olive oil
2 tbsp capers, drained and patted dry
3 spring onions, trimmed and finely chopped
150g hot smoked salmon, skinned and flaked
½ x 25g pack dill, fronds roughly chopped
2 tbsp soured cream
Cook the potatoes in boiling salted water for 15-20 minutes or until tender when pierced with a knife. Drain well and leave to steam in the colander.
Heat a frying pan on a medium heat and add the butter and oil. When the butter has melted and started to foam, add the capers and fry for 3-4 minutes until they turn crispy. Scoop out with a draining spoon and reserve on a plate for later.
Add the potatoes to the pan and roughly break them up with a wooden spoon, smashing them into random sized pieces. Fry for 6-8 minutes, stirring occasionally until golden and turning crispy at the edges.
Add the spring onions and fry for a minute then scatter over the hot smoked salmon with most of the dill. Toss a few times, season, and cook for 1-2 minutes for the salmon to warm through. Mix the soured cream with the remaining dill in a bowl and serve with the hash, to spoon over, and scatter over the capers.