Smoked Salmon Hash with Dill Vinaigrette

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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


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


  1. 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.
  2. 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.
  3. 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.