Recipe courtesy of Bobby Flay
Show: Emeril Live
Episode: Irish Pub Grub
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Dill Vinaigrette:
Hash:

Directions

For the vinaigrette: place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle.

For the hash: Bring 4 cups of water to a simmer in a medium saute pan, add the salmon and poach until just cooked through, about 8 minutes. Remove the salmon, flake with a fork and transfer the mixture to medium bowl. Add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined.

Heat the olive oil in a large, nonstick saute pan over high heat. Add the hash mixture and cook, stirring occasionally until golden brown and crisp all over. Divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar. Drizzle with the dill vinaigrette. Garnish with fresh dill.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Smoked Beef Short Ribs

Recipe courtesy of The Smoking Swine

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Smoked Salmon Hash with Fried Egg and Chive Pancake

Recipe courtesy of Steve McDonagh|Dan Smith

Salmon Hash

Recipe courtesy of Food Network Kitchen

Smoked Salmon

Recipe courtesy of David Rosengarten

Smoked Salmon

Recipe courtesy of Eddie Maurin

Smoked Salmon

Recipe courtesy of Alton Brown

Browse Reviews By Keyword