Smoked Salmon Hash with Dill Vinaigrette

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • Dill Vinaigrette:
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced shallot
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • Hash:
  • 8 ounces center cut cold-smoked salmon fillet
  • 1 red bell pepper, roasted and cut into 1/4-inch dice
  • 12 ounces steamed Yukon gold potatoes, cut into 1/4-inch dice
  • 2 tablespoons prepared horseradish, drained
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons pure olive oil
  • 4 poached eggs
  • 4 tablespoons salmon caviar
  • Fresh dill sprigs, for garnish
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.

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