Finally, we go Scandinavian with a smoked trout hash finished with fresh dill and a fiery hit of horseradish. This hearty hash is weeknight-quick thanks to potatoes that are parcooked in the ...

Bake the potatoes, cut in half and scoop the hot flesh into a fine sieve over a bowl. Press the potato into the bowl and add the butter. Mix until butter melts and add the smoked salt and smoked ...