Smoked Salmon Hash With Dill Vinaigrette

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced shallot
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil
• 8 ounces center cut cold-smoked salmon fillets
• 1 red bell pepper, roasted and cut into 1/4-inch dice
• 12 ounces steamed yukon gold potatoes, cut into 1/4-inch dice
• 2 tablespoons prepared horseradish, drained
• kosher salt
• fresh ground black pepper
• 1 tablespoon chopped fresh dill
• 2 tablespoons pure olive oil
• 4 poached eggs
• 4 tablespoons salmon caviar
• fresh dill sprig, for garnish

Recipe

• 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.