Here’s one of my favorite leftover recipes, salmon hash, modified because we also had a bit of leftover corn on the cob.
3 portions leftover grilled salmon, diced
3 cobs grilled sweet corn
10 new potatoes
1 red onion, diced
sprig of rosemary
handful of fresh basil
olive oil, salt, pepper, tabasco, quarter lemon
Serves 4-6 for breakfast or lunch.
Dice up the salmon and drizzle with lemon juice. Boil the potatoes for about 10/15 minutes until cooked through but still firm. Cool them in a bath of cold water. Whittle the kernels off the cob, dice the onion, and chop up the herbs. Sweat the onions in a bit of olive oil. Halve and then quarter the potatoes. I leave the skins on, though others may not like that. When the onions are translucent, add the potatoes and the corn and enough olive oil so that the potatoes are glistening. Add sea salt, pepper and a drizzle of tabasco and cook over medium heat for about 10 minutes, then add the salmon and herbs and cook for another 5 minutes. Serve hot. It’s a nice dish because while the flavors complement each other, each ingredient also maintains its own distinctive taste.