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Recipe courtesy of Bobby Flay

Show: Emeril Live

Episode: Irish Pub Grub

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

Yield:: 4 servings

Level:: Intermediate

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.

My Private Notes

Name: Smoked Salmon Hash with Dill Vinaigrette
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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; 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

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