Ingredients for Smoked Salmon Hash With Puffed Pastry Nest
- White Potatoes
- Unsalted Butter
- 1/2 medium red onion, thinly sliced
- Green Pepper
- Smoked Salmon
- Half And Half Cream
- Zest of 1 lemon
- Fresh Dill
- Fresh dill sprigs, for garnish
- 1 tablespoon chopped fresh chives
- Flat Leaf Parsley
- Salt And Pepper
- Vegetable Oil
- 1 sheet puff pastry, thawed
- 2 large eggs for poaching
- Hollandaise sauce, for serving
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How to Make Smoked Salmon Hash With Puffed Pastry Nest
- Peel and dice the potatoes. Place in a saucepan, cover with lightly salted cold water, and bring to a boil over high heat.
- Reduce heat to medium and simmer uncovered until tender enough to pierce with a fork (5-7 minutes).
- Meanwhile, melt butter in a non-stick skillet over medium heat. Add the red onion and bell pepper; sauté until tender-crisp (4-5 minutes). Set aside.
- Drain the cooked potatoes and place them in a bowl. Add the sautéed onion and pepper, smoked salmon, half and half, lemon zest, dill, chives, and parsley.
- Gently toss to combine, being careful not to mash the potatoes.
- Season with salt and white pepper to taste.
- Heat 2 tablespoons of olive oil in the same skillet over medium heat.
- Add the hash mixture, pressing it down with a spatula to form an even cake.
- Reduce heat to medium-low and cook, shaking the pan occasionally, until the bottom is crusty (about 15 minutes). Loosen the edges with a spatula if needed.
- Invert a large heatproof plate over the skillet. Flip the skillet and plate together to transfer the hash cake to the plate.
- Heat the remaining 2 tablespoons of olive oil in the skillet. Carefully slide the hash cake back into the skillet, browned-side up.
- Cook until the second side is crusty (about 10 minutes).
- While the hash cooks, prepare the poached eggs and hollandaise sauce.
- Unmold the hash cake onto a plate. Cut the puff pastry into small nests and place them on plates.
- Place the hash cake in the puff pastry nests, top with poached eggs and hollandaise sauce, and garnish with fresh dill sprigs.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
15g
Fat
86g
Carbs
6g
