Smoked Salmon Hash With Dill Vinaigrette

“My friend Luisa knows I love smoked salmon and she prepared this dish for me. It is a Bobby Flay recipe to boot! When I asked for the recipe, she already had printed a copy. FoodNetwork - 09/28/2008.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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