Smoked Salmon Hash with Dill Vinaigrette

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Rated 5 stars out of 5
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Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

Dill Vinaigrette:

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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Newest Ratings and Reviews

Read all 3 reviews

  • on March 29, 2013

    Flag

    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.

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  • on March 18, 2009

    Flag

    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

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  • on December 19, 2007

    Flag

    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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