Ingredients16 frozen oval hashbrowns
21 tbsp olive oil or melted butter
3Pinch of salt & black pepper
4150g (about 5 oz) smoked salmon slices
5100g (about ½ cup) cream cheese, softened
61 tsp lemon juice
71 tsp fresh dill, chopped (plus more for garnish)
8½ tsp lemon zest (optional, for freshness)
9Freshly ground black pepper
10Capers
11Thinly sliced red onion
12Chopped chives
13Extra lemon wedges
Directions1-Preheat oven to 220°C (425°F).
-Arrange frozen oval hashbrowns on a baking sheet, brush lightly with olive oil or butter.
-Bake 20–25 minutes, flipping halfway, until golden & crispy.
2-In a small bowl, mix cream cheese, lemon juice, dill, and optional lemon zest.
-Season with a touch of black pepper.
3-Once crispy, let hashbrowns cool slightly (so the cream cheese doesn’t melt too much).
-Spread each oval with a layer of the dill-lemon cream cheese.
-Top with a slice or two of smoked salmon.
4-Add optional capers, red onion, or chives on top.
-Finish with a sprinkle of fresh dill and a squeeze of lemon.
-Serve immediately as a brunch platter or individual bites.
