Smoked Salmon Hash with Dill Vinaigrette

Name: Smoked Salmon Hash with Dill Vinaigrette
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 sprig Fresh dill , for garnish; 118 milliliters extra virgin olive oil; 1 Tbsp chopped fresh dill; 2 Tbsps chopped fresh dill; 2 Tbsps prepared horseradish, drained; 0 teaspoons kosher salt; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp fresh lemon juice; 2 Tbsps pure olive oil; 4 poached eggs; 1 red bell pepper, roasted and cut into 1/4-inch dice; 4 Tbsps salmon caviar; 1 Tbsp minced shallot; 227 grams center cut cold-smoked salmon fillet; 2 Tbsps white wine vinegar; 340 grams steamed Yukon gold potatoes, cut into 1/4-inch dice

Smoked Salmon Hash with Dill Vinaigrette might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 16g of protein, 38g of fat, and a total of 455 calories. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Head to the store and pick up pepper, olive oil, shallot, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Vinaigrette

Shallot

Vinegar

Dill

Cooking Oil

Equipment you will use

Blender

Transfer the vinaigrette to a bowl or squeeze bottle.

Ingredients you will need

Vinaigrette

Equipment you will use

Bowl

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.

Ingredients you will need

Salmon

Water

Hash Browns

Equipment you will use

Frying Pan

Remove the salmon, flake with a fork and transfer the mixture to medium bowl.

Ingredients you will need

Salmon

Equipment you will use

Bowl

Add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined.

Ingredients you will need

Salt And Pepper

Horseradish

Potato

Pepper

Dill

Heat the olive oil in a large, nonstick saute pan over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salmon Caviar

Poached Egg

Hash Browns

Drizzle with the dill vinaigrette.

Ingredients you will need

Vinaigrette

Dill

Garnish with fresh dill.

Ingredients you will need

Fresh Dill

Equipment

Blender

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1sprig

Fresh dill , for garnish 118milliliters

extra virgin olive oil 1Tbsp

chopped fresh dill 2Tbsps

prepared horseradish, drained 0teaspoons

kosher salt 4servings

Kosher salt and freshly ground black pepper 1Tbsp

fresh lemon juice 2Tbsps

pure olive oil 4

poached eggs 1

red bell pepper, roasted and cut into 1/4-inch dice 4Tbsps

salmon caviar 1Tbsp

minced shallot 227grams

center cut cold-smoked salmon fillet 2Tbsps

white wine vinegar 340grams

steamed Yukon gold potatoes, cut into 1/4-inch dice

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Aubert Lauren Vineyard Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 139 dollars.

Aubert Lauren Vineyard Chardonnay

The 2011 Lauren Estate Chardonnay always reminds one of a hypothetical vintage blend of Sonoma Coast meets White Burgundy. This 2011 Lauren is naturally clear with green chlorophyll tints on edge. Aromatics are classic Lauren with nuances of lemon-mineral, dried pear and even some green tea-like tones. The pronounced aromatics of fruits and minerals give an organic sense of place. The bouquet is multi-faceted with hints of apple-baked goods and wet stones. The mouth feel presents a glycerin top note, followed by an acid structure only found at Lauren.The wine has a slight hazy clarity showing Aubert's commitment to minimal interventional winemaking.