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Julian's Hungarian Salmon & Smokey Bacon Lecsó

Julian's Hungarian Salmon & Smokey Bacon Lecsó

with Parsley Butter Potatoes

Julian PaunczUpdated on July 06, 2026

Get up to $230 off

Get up to $230 off

Calories

:

601 kcal

Protein

:

43.7g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Fish
Milk
May contain traces of allergens
Crustaceans
Molluscs
Wheat
Gluten
Soy

Traditionally, this Hungarian classic is a slow-simmered medley of sweet peppers and tomatoes gently stewed into pure comfort. Brought straight from our HelloFresh family to yours, our speedy take uses smokey bacon and rich paprika to build that same authentic, savoury depth in a fraction of the time. Served alongside fluffy parsley potatoes to soak up the vibrant, peppery juices, it’s a rustic masterpiece that tastes just like home.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2

Potato

1 packet

Parsley

1

Capsicum

1

Tomato

½

Brown Onion

100 g

Bacon

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1 cup

water

Nutritional Values

Calories601 kcal

Energy (kJ)2520 kJ

Fat33.4 g

of which saturates9 g

Carbohydrate32 g

of which sugars11 g

Dietary Fibre5.7 g

Protein43.7 g

Sodium1310 mg

Potassium12.8 mg

Calcium1.6 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Cook the potatoes

1

Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
Cut potato into bite-sized chunks.
Finely chop parsley.
Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan.
Add parsley and the butter. Toss to coat and season to taste.

Get prepped

2

Meanwhile, cut capsicum and tomato into bite-sized chunks.
Thinly slice brown onion (see ingredients).
Cut bacon into 1cm pieces.

Cook the salmon

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Pat salmon dry with paper towel and season both sides.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!

Start the lecsó

4

While the salmon is cooking, in a second medium saucepan, heat a drizzle of olive oil over medium-high heat.
Cook bacon until golden, 2-3 minutes.
Add capsicum, tomato and onion and cook, until tender, 5-6 minutes

Finish the lecsó

5

Add paprika spice blend, stock concentrate and the water.
Reduce heat to medium, then cover with a lid and simmer, until thickened, 3-5 minutes.

Finish & serve

6

Divide Hungarian salmon, parsley potatoes and smokey bacon lecsó between plates. Enjoy!

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