For an extra layer of flavour and texture, finely slice half a red onion and scatter over the traybake
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Easy |
| Calories | 488 |
| Fat | 31.9g |
| Saturates | 3.4g |
| Protein | 4.7g |
| Carbs | 34.2g |
| Sugars | 2.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Meanwhile, lightly grease a large baking tray or oven-safe dish with olive oil or cooking spray.
Arrange the frozen hash browns evenly on the baking tray. Place the tray in the oven and bake according to the package instructions until the hash browns are golden and crispy, approx. 15 minutes.
While the hash browns are baking, prepare the topping. Finely chop half the dill and place in a small bowl. Add the crème fraîche and stir together. Set aside.
Once the hash browns are done, remove them from the oven and allow to cool slightly. Arrange the hash browns on a serving platter and top each with a dollop of the crème fraîche mixture. Flake the salmon and arrange it over the crème fraîche. Finish off with the capers and dill. Season with salt and black pepper and serve with lemon wedges on the side.
