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JEWISH SALMON HASH WITH LATKES, SOUR CREAM, DILL AND POACHED EGG



Hash is nice.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

JEWISH SALMON HASH WITH LATKES,  SOUR CREAM,  DILL AND POACHED EGG

INGREDIENTS: SERVES 2

This brunch dish makes delicious use of leftover cooked salmon and/or potatoes.  No leftovers? Make it fresh!

●  ¾ lb. left-over salmon or baked or grilled salmon filet
●  ¾ lb. shredded potatoes for latkes.  I like Simply Potatoes® hash browns from the supermarket.
●  1 Cup(s) sour cream or thick Greek style yogurt plus 2 tablespoons
●  3 tablespoons prepared white horseradish
●  2 tablespoons chopped fresh dill
●  ½ teaspoon white wine vinegar
●  ½ cup chopped green onions
●  2 tablespoons unsalted butter for frying Potato Latkes
●  2 large eggs for poaching or frying sunnyside up
●  Kosher salt and fresh ground pepper to taste
●  Dill sprigs and pickled peppers for garnish

DIRECTIONS: 

✚Preheat oven to 350°F. 

1.  Place salmon on baking sheet; season with salt and pepper. Bake just until cooked through, about 18 minutes. 

2.  Transfer to plate. Cover and cool. Flake salmon into 1/2-inch pieces. 

3.  Cook the Potato Latkes Recipe
     Set the cooked Latkes in a warm oven until ready to assemble the dish.

4.  Whisk sour cream or Greek yogurt with 2 tablespoons horseradish and 2 tablespoons dill in small bowl until
     very thick. Whisk in vinegar. Season to taste with salt and pepper. Chill until ready to use 

5.  Mix together 2 tablespoons sour cream or yogurt, 2 tablespoons horseradish and 1 tablespoon dill in medium bowl until almost smooth. Lightly mix in salmon, green onions, salt and pepper. 

DIRECTIONS: ASSEMBLE THE DISH 

6.  Place the latke on a plate and add a dollop of the salmon hash on top.  Add the sour cream or yogurt sauce with the horseradish and dill.  Gently
     place a poached or sunnyside-up fried egg on top and garnish with a sprig of dill and your favorite pickled peppers




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