Thursday, February 23, 2017

Smoked Salmon Hash with Tangy Dill Vinaigrette

Smoked Salmon Hash with Tangy Dill Vinaigrette
Servings: 4 or so

For the hash:
Ghee for the pan
1 large yellow onion, diced
1 lb red or Yukon gold potatoes, peeled and diced
8 oz. smoked salmon (hot or cold)
1 c. asparagus, roughly chopped

For the vinaigrette:
1 Tbsp. fresh dill
1 Tbsp. Dijon mustard
3 Tbsp. olive oil
2 Tbsp. lemon juice
2 tsp. prepared horseradish

For the vinaigrette:
Combine all ingredients in a bowl with a whisk. Set aside.

For the hash:
In a large saute pan with a lid, melt a few tablespoons of ghee over medium heat. Add the onions and potatoes, and cover with the lid. Stir occasionally, and cook until the onions and potatoes are cooked and you can pierce the potatoes through with a fork.

Add the smoked salmon and asparagus, and a bit more ghee, and simmer uncovered. Cook, stirring occasionally, until the mixture is a bit crispy with crust and everything is warm and cooked through.

Add the vinaigrette to the pan, stir, and serve.

Notes: We haven't tried this one yet.

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