Smoked Salmon Hash With Dill Vinaigrette Recipes

SALMON HASH

Steps:

• Mix the yogurt, mustard and dill in a small bowl.
• Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes. Transfer to a bowl.
• Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes. Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes. Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with salt and pepper.
• Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with the arugula salad, and lemon wedges, if desired.

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 RED POTATOES AND FENNEL

Steps:

• Preheat oven to 400&;deg;F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl. Season to taste with salt and pepper. Spread potatoes in single layer on heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes.
• Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 teaspoon fennel seeds. Sauté until vegetables are almost tender, about 7 minutes. Add bell pepper and sauté until vegetables are tender, about 5 minutes longer. Transfer vegetables to large bowl.
• Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm.
• Add vinegar to large skillet of simmering water. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place atop hash.

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.