Hash Browns With Mustard Smoked Salmon Recipes

SALMON HASH

Steps:

• Mix the yogurt, mustard and dill in a small bowl.
• Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes. Transfer to a bowl.
• Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes. Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes. Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with salt and pepper.
• Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with the arugula salad, and lemon wedges, if desired.

HASH BROWNS WITH MUSTARD & SMOKED SALMON

Steps:

• Grate the unpeeled potato onto a clean tea towel. Bring up the edges of the towel, then squeeze over the sink to remove any excess water in the potatoes. Tip into a bowl and add the flour and mustard or horseradish. Season well and mix together.
• Divide the mixture into 8 balls and flatten between your hands. Heat a large frying pan with the butter and oil, then add the potatoes to the pan. Cook for 2-3 mins on each side, over a medium heat, until golden.
• Stack a couple of hash browns on each serving plate and top with a slice of smoked salmon, a dollop of soured cream or crème fraîche and some chives to serve.

CRISPY HASH BROWN WITH SMOKED SALMON, CREME FRAICHE AND HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl.
• On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper.
• In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2-inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes.
• In a medium bowl, mix the creme fraiche, chives, buttermilk, caper juice, honey and lemon zest. Set aside.
• Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately.

SALMON HASH

Steps:

• Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper. Divide among 4 plates. Garnish with additional sour cream.

SMOKED SALMON HASH - HEATHMAN HOTEL

Steps:

• Place the potatoes in a large pan and cover with water. Bring to a boil, add a big pinch of salt, and cook until tender, about 20 minutes. Let cool completely, then peel and dice.
• Shred the salmon into a medium bowl. Add the onion, horseradish, mustard, capers, and the 1/4 cup of sour cream. Toss to combine and season with salt and pepper to taste. Set aside.
• Melt the butter in a large heavy saute pan and add the oil. Add the cubed potatoes to the hot fat and saute until golden brown and crisp. Add the salmon mixture and toss to combine and heat through. Add more salt and pepper, if desired.
• To Make the Poached Eggs (Optional):.
• Meanwhile, fill a large skillet with water. Add the vinegar and some salt and bring to a soft rolling boil. Break the eggs into saucers. carefully tilt the eggs, one at a time, into the bubbling water. Cook until the whites are set and the enters are just soft, 2 to 3 minutes.
• Divide the hash among four plates. If you poached the eggs, remove from the water with a slotted spoon and place them on top of the hash. Top with a little of the sour cream mixture and serve immediately.

HASH BROWN PANCAKES WITH SMOKED SALMON & DILL CREAM

Steps:

• Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate., Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm., To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.,