Smoked Salmon Hash with Dill Vinaigrette

Name: Smoked Salmon Hash with Dill Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps minced dill; 1 Tbsp drained prepared horseradish; 1 Tbsp fresh lemon juice; 59 milliliters extra-virgin olive oil; 4 poached eggs, for serving; 1 red bell pepper; 2 Tbsps salmon caviar; 4 servings Salt and freshly ground pepper; 1 Tbsp minced shallot; 227 grams center-cut Scottish cold-smoked salmon in 1 piece; 340 grams Yukon Gold potatoes, cut into 1/4-inch dice

You can never have too many side dish recipes, so give Smoked Salmon Hash with Dill Vinaigrette a try. This recipe makes 4 servings with 260 calories, 15g of protein, and 17g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. If you have salmon caviar, horseradish, center-cut scottish cold-smoked salmon in 1 piece, and a few other ingredients on hand, you can make it.

Instructions

Cut the salmon crosswise into 1-inch strips. In a medium saucepan of boiling water, poach the salmon until just cooked through, about 2 minutes.

Ingredients you will need

Salmon

Water

Equipment you will use

Sauce Pan

Drain on paper towels and break into large flakes.

Equipment you will use

Paper Towels

Roast the red bell pepper directly over a low gas flame or under the broiler, turning occasionally, until lightly charred all over, about 15 minutes.

Ingredients you will need

Red Pepper

Equipment you will use

Broiler

Transfer to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the pepper.

Ingredients you will need

Pepper

Wrap

Equipment you will use

Plastic Wrap

Bowl

Cut into 1/4-inch dice.

In a mini food processor, puree 1 tablespoon of the dill with the lemon juice and shallot. In a slow, steady stream, add 2 tablespoons plus 2 teaspoons of the olive oil and process until emulsified. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Shallot

Dill

Equipment you will use

Food Processor

In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil.

Ingredients you will need

Water

Equipment you will use

Steamer Basket

Sauce Pan

Add the potatoes and cook until just tender, about 4 minutes. In a medium bowl, toss the potatoes with the roasted bell pepper, flaked salmon, horseradish and the remaining 2 tablespoons of dill. Season with pepper.

Ingredients you will need

Bell Pepper

Horseradish

Potato

Pepper

Salmon

Dill

Equipment you will use

Bowl

Heat a large cast-iron skillet.

Equipment you will use

Frying Pan

Add the remaining 2 tablespoons of olive oil and heat until shimmering.

Ingredients you will need

Olive Oil

Add the hash mixture in an even layer and fry over moderately high heat until golden and crisp on the bottom, about 3 minutes. Scrape up the hash and turn; continue frying until golden and crisp all over, about 8 minutes longer. Season with salt and pepper and transfer to plates. Top the hash with the poached eggs, drizzle with the vinaigrette and garnish with the salmon caviar.

Ingredients you will need

Salt And Pepper

Salmon Caviar

Poached Egg

Vinaigrette

Hash Browns

Serve at once.

Equipment

Ingredients

Servings:

3Tbsps

minced dill 1Tbsp

drained prepared horseradish 1Tbsp

fresh lemon juice 59milliliters

extra-virgin olive oil 4

poached eggs, for serving 1

red bell pepper 2Tbsps

salmon caviar 4servings

Salt and freshly ground pepper 1Tbsp

minced shallot 227grams

center-cut Scottish cold-smoked salmon in 1 piece 340grams

Yukon Gold potatoes, cut into 1/4-inch dice

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.