Smoked Salmon Hash With Dill Vinaigrette

Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins

Ingredients

• Servings: 4


• 2 tablespoons wine vinegar


• 1 tablespoon fresh lemon juice


• 1 tablespoon minced shallot


• 2 tablespoons chopped fresh dill


• 1/4 teaspoon kosher salt


• 1/4 teaspoon fresh ground black pepper


• 1/2 cup extra virgin olive oil


• 8 ounces center cut cold-smoked salmon fillets


• 1 red bell pepper, roasted and cut into 1/4-inch dice


• 12 ounces steamed yukon gold potatoes, cut into 1/4-inch dice


• 2 tablespoons prepared horseradish, drained


• kosher salt


• fresh ground black pepper


• 1 tablespoon chopped fresh dill


• 2 tablespoons pure olive oil


• 4 poached eggs


• 4 tablespoons salmon caviar


• fresh dill sprig, for garnish

Recipe

• 1 prepare the vinaigrette:.


• 2 place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth.


• 3 with the motor running, slowly add the oil until emulsified.


• 4 transfer the vinaigrette to a bowl or squeeze bottle.


• 5 prepare the hash:.


• 6 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.


• 7 remove the salmon, flake with a fork and transfer the mixture to medium bowl.


• 8 add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined.


• 9 heat the olive oil in a large, nonstick saute pan over high heat.


• 10 add the hash mixture and cook, stirring occasionally until golden brown and crisp all over.


• 11 divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar.


• 12 drizzle with the dill vinaigrette.


• 13 garnish with fresh dill.