Recipe courtesy of Bobby Flay
Show: Emeril Live
Episode: Irish Pub Grub
Save Recipe Print
40 min
20 min
20 min
4 servings


Dill Vinaigrette:


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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Smoked Salmon

Recipe courtesy of Alton Brown

Smoked Salmon Dip

Recipe courtesy of Ina Garten

Scrambled Eggs with Smoked Salmon

Recipe courtesy of Rachael Ray

Hashed Browns

Recipe courtesy of Ina Garten

Corned Beef Hash

Recipe courtesy of Crown Decorative Products Ltd.

Potato Hash

Recipe courtesy of Ree Drummond

Cheesy Hash Brown Casserole

Recipe courtesy of Ree Drummond

Wafflemaker Hash Browns

Recipe courtesy of Ree Drummond

Salmon Cakes

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories