Email to Cat      

Smoked Salmon Hash

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"This surprisingly delicate hash features smoked salmon, which is available in cans and in vacuum-packed pouches in most supermarkets. The recipe also works well with regular canned salmon. Garnish the finished dish with a dollop of sour cream, if desired."

List of Ingredients

â—¦ 1 ¼ pounds white or red potatoes, unpeeled, cut into ½-inch dice
â—¦ 2 tablespoons unsalted butter
â—¦ ½ red onion, cut into ½-inch dice
â—¦ 1 green bell pepper, cut into ½-inch squares
â—¦ 14 ounces smoked salmon, well drained
â—¦ â…“ cup half-and-half
â—¦ 2 tablespoons grated lemon zest
â—¦ 2 tablespoons finely chopped fresh dill, plus sprigs for garnish
â—¦ 2 tablespoons finely snipped fresh chives
â—¦ 1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
â—¦ Salt and ground pepper
â—¦ 4 tablespoons canola oil


Recipe

In a saucepan, combine the potatoes with lightly salted cold water to cover and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until just tender enough to pierce with a fork, 5 to 7 minutes.

Meanwhile, in a nonstick frying pan over medium heat, melt the butter. Add the onion and bell pepper and sauté until tender-crisp, 4 to 5 minutes. Set aside. Drain the diced potatoes and place in a bowl. Add the onion and bell pepper to the bowl with the potatoes; set the frying pan aside and do not wash it.

Pick over the salmon to remove any errant bones, then flake into ½-inch pieces. Add to the bowl of potatoes the salmon, half-and-half, lemon zest, chopped dill, chives, and parsley. Toss to mix well, taking care not to mash the potato pieces. Season with salt and pepper and toss again.

Return the frying pan to medium heat and add 2 tablespoons of the oil. When the oil is hot, add the hash mixture, pressing it down with a spatula to form an even, compact cake. Reduce the heat to medium-low and cook, shaking the pan occasionally, until the hash cake is crusty on the bottom, about 15 minutes. If the cake does not move freely, use the spatula to loosen the edges. Invert a large, heatproof plate over the pan. Then, holding the pan and plate firmly together, invert them. Lift off the pan.

Heat the remaining 2 tablespoons oil in the same pan and slide the hash cake, browned side up, into the pan. Cook until the second side is crusty, about 10 minutes. Unmold the hash onto the same plate, then cut into wedges and serve hot, garnished with dill sprigs.

Makes 4 servings