SMOKED SALMON HASH WITH A POACHED EGG AND CHIVE HOLLANDAISE SAUCE
Smoked salmon is the theme this week! I'm celebrating my second byline for The Washington Post, in which I wrote about ways to utilize cold- and hot-smoked salmon for Easter menus. The piece includes my recipes for smoked salmon deviled eggs, smoked salmon scrambled eggs, and a smoked salmon frittata, so check that out if you're looking for more ways to cook with one of my favorite ingredients. I was beyond excited to see my article run in print yesterday, on the first page of the Food section no less! The Kitchenista Diaries turned seven this week and I couldn't be happier with the direction my career has taken this year. This tiny little corner of the internet became so much more than a food blog, and it's moments like this that I have to take a step back and sit in gratitude for all that I've accomplished along my journey.
The end result was a dish that's guaranteed to impress: a fluffy poached egg drenched in luxurious hollandaise sauce, perched atop savory, crispy potatoes, onions, celery and flaked smoked salmon. There's a lot to love here. Smoked salmon makes every dish feel like a treat, and because it's already cooked when you purchase it, there's one less ingredient to worry about prepping. Breaking into that warm runny yolk is brunch nirvana! It looks curiously simple, but the key is using great ingredients (splurge on those farm fresh eggs) and nailing each of those three components perfectly. I'll show you how to do that, below.
Smoked Salmon Hash with a Poached Egg and Chive Hollandaise Sauce
1/2 tsp Kosher salt, plus more to taste
1 tbsp apple cider vinegar
2 tbsp neutral cooking oil (such as canola, safflower or grapeseed)
2 tbsp rendered duck fat or butter**
1 red onion, diced
1/2 tsp smoked paprika
1/2 tsp cracked black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne
Total Time: 45 minutes
Yield: Serves 2