Smoked salmon hash
Ingredients
- 1 kilogram kipfler (fingerling) potatoes
- 40 gram butter
- 1 tablespoon olive oil
- 1 small white onion (80g), sliced thinly
- 220 gram sliced smoked salmon
- 1 small green capsicum (bell pepper) (150g), chopped finely
- 12 (150g) quail eggs
- 2 tablespoon drained capers, rinsed
- 1 tablespoon white wine vinegar
- 2 teaspoon horseradish cream
- 2 teaspoon dijon mustard
- 1/4 cup fresh chives, coarsely chopped
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