Recipe: Poached Salmon Hash with Herb Vinaigrette
- 3/4 pound salmon or steelhead trout filet
- 1 red bell pepper
- 2 tablespoons minced dill or thyme & rosemary combo
- 1 tablespoon white wine vinegar
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 cups shredded cooked potatoes (like Simply Potatoes)
- 4 eggs and 4 whites, cooked over easy (or to preference) for serving
Cut the salmon crosswise into 2-inch strips. In a medium saucepan of boiling water, poach the salmon until just cooked through, about 4 minutes. Drain on paper towels and break into large flakes.
Roast the red bell pepper directly over a low gas flame or under the broiler, turning occasionally, until lightly charred all over, about 15 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the pepper. Cut into 1/4-inch dice. (or take the short cut of buying roasted red peppers in a jar)
In a mini food processor or using a stick blender, puree 1 tablespoon of the dill (or other herbs) with the lemon juice and vinegar. In a slow, steady stream, add 2 tablespoons and process until emulsified. Season with salt and pepper.
Heat a large cast-iron skillet and add 1 teaspoon of olive oil and heat until shimmering. Brown the potatoes and season with salt & pepper. In a medium bowl, toss the potatoes with the roasted bell pepper, flaked salmon, and the remaining tablespoon of herbs. Season with pepper.
In the cast-iron skillet, add the hash mixture in an even layer and fry over moderately high heat until golden and crisp on the bottom, about 3 minutes. Scrape up the hash and turn; continue frying until golden and crisp all over, about 8 minutes longer. Season with salt and pepper and transfer to plates. Top the hash with the cooked to order eggs (1 egg + 1 white per adult), drizzle with the vinaigrette and serve at once. Serves 4.