SMOKED-SALMON HASH
This elegant interpretation of hash melds smoked salmon with green peas, creamy potatoes, and dill. Buttery leaves of Bibb lettuce create a simple but striking backdrop; a glass of California Chardonnay ties the flavors together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Put potatoes into a medium saucepan; cover with cold water, and bring to a boil. Reduce heat, and simmer until just tender, about 6 minutes. Drain; set aside.
- Meanwhile, melt butter in a large nonstick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add wine; cook until liquid has almost evaporated. Add potatoes, cream, and 1/2 cup water. Simmer until sauce is creamy, about 12 minutes. Add peas; cook 2 minutes.
- Arrange salmon over lettuce on plates. Spoon potato mixture over top; sprinkle with dill, and season with salt and pepper. Serve immediately.
POTATOES TOPPED WITH SMOKED SALMON AND FENNEL
Categories Fish Potato Cocktail Party Quick & Easy Salmon Fennel Healthy Sour Cream Simmer Gourmet
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and cool.
- Stir together salmon, fennel bulb, lemon juice, and salt and pepper to taste.
- Halve cooled potatoes and season cut sides with salt and pepper. Arrange, cut sides up, on a platter (if potatoes wobble, cut a thin slice off rounded bottoms), then dot each with 1/2 teaspoon sour cream. Mound salmon on top.
SALMON HASH
Categories Potato Breakfast Brunch Salmon Fall Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper. Divide among 4 plates. Garnish with additional sour cream.
SMOKED SALMON HASH - HEATHMAN HOTEL
Hot-smoked salmon is a Northwest specialty, and makes one great brunch dish! Use only hot-smoked salmon or kippered salmon for this dish. It's chunkier and drier than regular smoked salmon, which is cold-smoked and won't be right for this dish. Recipe is from the Heathman Hotel in Portland, Oregon. Serve topped with a poached egg. Or serve as is.
Provided by BecR2400
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the potatoes in a large pan and cover with water. Bring to a boil, add a big pinch of salt, and cook until tender, about 20 minutes. Let cool completely, then peel and dice.
- Shred the salmon into a medium bowl. Add the onion, horseradish, mustard, capers, and the 1/4 cup of sour cream. Toss to combine and season with salt and pepper to taste. Set aside.
- Melt the butter in a large heavy saute pan and add the oil. Add the cubed potatoes to the hot fat and saute until golden brown and crisp. Add the salmon mixture and toss to combine and heat through. Add more salt and pepper, if desired.
- To Make the Poached Eggs (Optional):.
- Meanwhile, fill a large skillet with water. Add the vinegar and some salt and bring to a soft rolling boil. Break the eggs into saucers. carefully tilt the eggs, one at a time, into the bubbling water. Cook until the whites are set and the enters are just soft, 2 to 3 minutes.
- Divide the hash among four plates. If you poached the eggs, remove from the water with a slotted spoon and place them on top of the hash. Top with a little of the sour cream mixture and serve immediately.
Nutrition Facts : Calories 709.3, Fat 34.9, SaturatedFat 9.1, Cholesterol 439.4, Sodium 2678.4, Carbohydrate 52.8, Fiber 11.8, Sugar 4.8, Protein 49
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