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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By mikemike0221
Baltimore, MD
on March 29, 2013
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Ok, so this dish is rather expensive to make. Smoked salmon does not come cheap and for the quantity that Bobby calls for, but not wanting to smoke my own salmon, i had to buy several packages at my local grocery store at a hefty price. It was so delicious though, I wish I could have it every morning! It was full of flavor, went well with the eggs and felt so much lighter than the typical corned beef hash.
By tashandawiz_117...
orlandoe, FL
on March 18, 2009
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i am 12 years of age and i love to cook i love your show.you and all the other chefs inspire me to rech my goal to become a chef.i just love this recipie.
ps.i loved your meatloaf three words fab u lous
By Otabenga
WASHINGTON, DC
on December 19, 2007
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I love that I'm the first to review! I had leftover gravlax and dill, so this dish was a no-brainer! I skipped the poaching of the fish and just sauteed everything together in a skillet. The poached eggs are the key to this recipe's success IMHO. My yolks came out semi-cooked, but more runny would have been ideal. The dill dressing was delicious, especially atop the egg and the hash. Thanks, Bobby!
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