Smoked-Salmon Hash

Smoked-Salmon Hash

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Serena Rundberg

A meat-less alternative to a breakfast classic. 

One of my fondest memories in life is wild-salmon fishing in Sitka, Alaska with my 93-year-old grandfather in 2003. We caught so much fish that I found myself with a huge freezer full of wild Alaskan King salmon. In my family, the tradition of fishing in Alaska has continued through many generations. But what is one to do with all of this wonderful fresh fish? Here's one idea.


Ingredients
1/2 cup plus 2 tbsps. extra-virgin olive oil
1/2 cup diced white onions
1 tsp. fresh minced garlic
2 stalks diced celery
1 diced red bell pepper
2 lbs. diced red potatoes
1 lb. smoked wild Alaskan salmon
1 oz. fresh dill
4 tbsps. small capers
1/2 cup diced green onions
1 tsp. black pepper

Directions
Prep all of your vegetables: dice onions, celery, red peppers, potatoes, and green onions. Parboil potatoes in 12 cups of salted water for approximately 20 minutes (until they're soft but not mushy); strain and set aside. While the potatoes are cooking, separate the chunk of smoked salmon, making sure to remove any bones and skin. Preheat olive oil on medium-high heat in large stainless pan, then add onions and sauté until soft. Next add garlic, celery, and red bell pepper and sauté those until soft, approximately five minutes (they should be soft but not soggy). Lower the heat, add diced red potatoes, and lightly stir so that the olive oil coats everything. Cook on low for approximately ten minutes, stirring frequently. Add the separated smoked salmon, 1/2 ounce of the fresh dill, capers, and most of the green onions. Mix well and cook for another five minutes until mixture is warmed all the way through. This may be refrigerated for later use. Spoon mixture into a skillet with preheated olive oil. Brown hash and plate it. Top with sour cream and garnish with fresh dill and green onions. May be served with two eggs any style and toast. Serves six.


Serena Rundberg is a local foodie and co-owner of The Nova Café.

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