- 1 cup peeled and quartered potatoes, boiled until firm-tender (about 5 to 8 minutes), and drained
- 1 pound (2 cups) coarsely chopped smoked salmon
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 teaspoon capers, drained
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Emeril's Creole Seasoning 
- 1/2 teaspoon salt
- 10 turns freshly ground black pepper
- 2 teaspoons freshly squeezed lemon juice
- 1 large egg
- 2 tablespoons half-and-half
- 2 tablespoons olive oil
- 4 Perfect Poached Eggs, cooked just before serving 
- 2 ounces fresh red salmon caviar
Turn the drained potatoes onto a clean surface and mince them.
Place the minced potatoes in a large bowl and add the smoked salmon, shallots, mustard, Creole Seasoning, garlic, parsley, capers, lemon juice, salt, pepper, egg, and half-and-half, and blend together with a spoon. Makes 3 cups (packed)
Heat the oil in a large skillet over high heat. Turn the salmon mixture into the skillet and sautÈ, shaking and flipping the skillet, until heated through, for about 6 minutes.
To serve, place 3/4 cup of the hash on each of 4 dinner plates. Top each with a Perfect Poached Egg, and add 1 teaspoon caviar to the top of each sprig.
Note: Bring 3 cups of water to a boil with 1/2 teaspoon white vinegar and 1/2 teaspoon salt in a small saucepan over high heat. Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on paper towels. Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water.