Description
A comforting one-pan salmon and gnocchi hash with tender salmon, golden gnocchi, fresh dill, capers, and tangy gherkins. Topped with an egg, it makes a hearty meal in just 30 minutes.
Ingredients
3–4 eggs
2 tablespoons olive oil
2 skinless salmon fillets
1 medium red onion, finely chopped
500 g gnocchi
6 spring onions, thinly sliced
1 tablespoon capers, rinsed
10 cocktail gherkins, chopped
1 tablespoon fresh dill, finely chopped
Salt, to taste
Black pepper, to taste
Peas or green vegetables, for serving
Instructions
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat.
- Add the salmon fillets and cook for a few minutes on each side until just cooked through. Remove from the pan and gently flake into fairly large chunks.
- Add the remaining tablespoon of olive oil to the same pan. Add the red onion and sauté until softened and lightly golden.
- Add the gnocchi and cook according to the package instructions, allowing it to develop lightly crisp, golden spots.
- Stir in the spring onions, capers, gherkins, and fresh dill, mixing gently to distribute them evenly.
- Return the flaked salmon to the pan and carefully fold it through the gnocchi mixture without breaking it up too much.
- Meanwhile, fry or poach the eggs in a separate pan to your preferred level of doneness.
- Taste the hash and season with salt and freshly ground black pepper as needed.
- Divide the hash between plates, top each portion with an egg, and serve with peas or another green vegetable.
Notes
For a creamier hash, stir in a spoonful of crème fraîche or cream cheese before adding the salmon.
Add a squeeze of fresh lemon juice before serving for extra brightness.
Peas, spinach, asparagus, courgette, bell peppers, broccoli, and green beans all pair well with this dish.
Leftover cooked salmon can be folded through near the end of cooking. Smoked salmon also works, but reduce the added salt.
Parsley or chives can replace some or all of the dill, and chilli flakes can be added for heat.
The eggs can be omitted for a lighter meal.
Follow the gnocchi package instructions; some varieties can be pan-fried directly, while others should be boiled and drained first.
Store leftover hash in an airtight container in the refrigerator for 1–2 days, keeping cooked eggs separate when possible.
Reheat gently in a frying pan with a splash of water or olive oil until thoroughly hot, or microwave in short intervals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 190 mg
