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
✚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