Recipe
Smoked Salmon And Potato Hash With Poached Eggs
Ingredients
- For the hash:
- 1 tablespoon olive oil
- 1 cup small diced potatoes, blanched
- 2 cups flaked smoked salmon
- 1/4 cup small diced onions
- 2 tablespoons minced shallots
- 1 teaspoons minced garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped chives
- 2 teaspoon fresh lemon juice
- 1 large egg
- 2 tablespoons half and half
- For the eggs:
- 1/2 teaspoon white vinegar
- 4 whole eggs
- 1/2 salt
- 2 tablespoons chopped chives
- 2 long chives
- Essence
Directions
- For hash: In a saute pan, heat the olive oil. In a mixing bowl combine the remaining ingredients together and mix thoroughly. Season with salt and pepper. When the pan is smoking hot, saute the salmon mixture, stirring constantly for 6 minutes.
- For poached eggs: In a sauce pot, 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. Slide another egg into the water. When the water comes back up to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes. Gently remove the eggs with a slotted spoon and drain on a paper-lined plate. Spoon the hash in the center of the platter. Place the poached eggs directly on top of the hash. Garnish with chopped chives, long chives and Essence.
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