Smoked Salmon Hash With Red Potatoes And Fennel Recipes

SMOKED-SALMON HASH

Steps:

• Put potatoes into a medium saucepan; cover with cold water, and bring to a boil. Reduce heat, and simmer until just tender, about 6 minutes. Drain; set aside.
• Meanwhile, melt butter in a large nonstick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add wine; cook until liquid has almost evaporated. Add potatoes, cream, and 1/2 cup water. Simmer until sauce is creamy, about 12 minutes. Add peas; cook 2 minutes.
• Arrange salmon over lettuce on plates. Spoon potato mixture over top; sprinkle with dill, and season with salt and pepper. Serve immediately.

POTATOES TOPPED WITH SMOKED SALMON AND FENNEL

Steps:

• Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and cool.
• Stir together salmon, fennel bulb, lemon juice, and salt and pepper to taste.
• Halve cooled potatoes and season cut sides with salt and pepper. Arrange, cut sides up, on a platter (if potatoes wobble, cut a thin slice off rounded bottoms), then dot each with 1/2 teaspoon sour cream. Mound salmon on top.

SALMON POTATO HASH

Steps:

• Preheat oven to 300 degrees F.
• For the salmon: Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.
• For the Hash: Heat a large saute pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.
• Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.
• Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.
• For the eggs: Place a large saute pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.
• For the hollandaise: Put the egg yolks, lemon zest, lemon juice, mustard, water, salt and pepper, to taste, into a blender. Blend together and then slowly start pouring in the melted butter with the blender running. Stop the blender when all the butter has been incorporated. Taste and adjust the seasoning, if necessary. Thin the hollandaise with a little water, if it is too thick.
• Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour hollandaise sauce over the eggs and garnish with or dill. Season with salt and pepper, to taste.

SALMON WITH FENNEL

Steps:

• Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
• Preheat the oven to 500 degrees F.
• Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
• Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
• Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
• Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
• Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

FENNEL-SMOKED SALMON

Steps:

• Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour.
• Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
• Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note).
• Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.

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.

BAKED SALMON WITH POTATOES & FENNEL

Steps:

• Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.
• Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.
• Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.

FENNEL-POTATO SOUP WITH SMOKED SALMON

Steps:

• Melt butter in heavy large pot over medium-high heat. Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes. Add potatoes and 5 1/2 cups broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes. Working in batches, puree soup in blender. Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 1/4 cupfuls for desired consistency. Season soup with salt and pepper.
• Divide soup among bowls. Garnish with smoked salmon and reserved chopped fennel fronds.

SMOKED SALMON AND SWEET-POTATO HASH

Steps:

• Spray six 3/4-cup ramekins with nonstick spray. Heat vegetable oil in large nonstick skillet over medium heat. Add sweet potatoes, leeks, and red bell pepper and sauté 3 minutes. Reduce heat to medium-low; cover and cook until potatoes are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to medium-high and cook without stirring until potatoes are brown on bottom, about 5 minutes. Using spatula, break mixture into pieces and turn over. Cook until brown on bottom, about 3 minutes. Stir in salmon, dill, and orange peel. Season mixture with salt and pepper. Divide hash among prepared ramekins; press to compact. (Can be prepared 1 day ahead. Cover and refrigerate. Uncover and reheat in 325°F oven 15 minutes before serving.)
• Unmold hash onto 6 plates. Top each serving with 2 teaspoons crème fraîche.

HOT SMOKED SALMON WITH FENNEL SALAD & LEMON MAYO

Steps:

• Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.
• Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.

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.