Smoked Salmon Hash with Dill Vinaigrette

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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