Dill Smoked Salmon Hash Recipes

DILL SMOKED-SALMON HASH

Steps:

• Melt butter in large nonstick skillet over medium-low heat. Add potatoes and onion. Cover skillet and cook until potatoes and onion are softened and beginning to brown, about 10 minutes. Add cream to skillet. Increase heat to medium and cook until most of cream is absorbed and mixture is moist, stirring often, about 2 minutes. Mix in salmon and dill. Season hash with salt and pepper.

SMOKED SALMON HASH WITH FRIED EGG AND CHIVE PANCAKE

Steps:

• Make the hash: Put the potatoes into a small pot, cover with water, and bring to a boil over medium-high heat. Cook the potatoes until fork tender, about 10 minutes, and drain them well. Heat the olive oil in a medium skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the salmon, cooked potatoes, and dill. Raise the heat to high and cook an additional 10 minutes, shaking the pan occasionally, until the potatoes begin to brown. Remove from heat. Season with salt and pepper.
• Make the pancake: Mix the flour, salt, pepper, and sugar in a bowl. Add the beaten eggs, oil, and chives and whisk until the batter is smooth. Heat a medium nonstick skillet over medium heat. When hot, pour the batter into the skillet about 1/4-cup at a time. Flip the pancakes when small bubbles form on the top and the bottom is golden brown. Repeat with the remaining batter.
• Make the egg: Using the same pancake skillet, melt a tablespoon of butter over high heat and crack the eggs into the skillet. Allow to become firm before flipping. Cook 30 more seconds
• To serve: Place a pancake on a plate, top with some of the hash, and slide an egg onto the hash. Garnish with a sprig of fresh dill.

SMOKED SALMON HASH WITH DILL VINAIGRETTE

Steps:

• PREPARE 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.
• PREPARE 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.

SMOKED SALMON HASH

Steps:

• Heat oil over medium-high heat in a non-stick skillet. Fry potatoes, stirring often, until browned, about 12 minutes.
• Add bell pepper, onion, salt and pepper and cook over medium heat, until softened, about 8 minutes.
• Meanwhile, remove skin from salmon and break into bite-size chunks. stir into potato mixture and press with spatula to compress.
• Cook, without stirring, until bottom is golden and crispy, about 10 minutes. Stir in dill, capers and lemon juice.
• Spoon onto plates; top each with egg.

HASH BROWN PANCAKES WITH SMOKED SALMON & DILL CREAM

Steps:

• Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate., Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm., To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.,