October 22, 2020


Ingredients for the Hash:

  • 3/4 lb Yukon Gold potatoes, diced into 1/2" cubes
  • 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
  • 2 ribs celery, 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
  • 4 oz hot-smoked salmon, flaked with a fork (discard skin)*

Ingredients for the Hollandaise Sauce:

  • 2 large egg yolks
  • 2 tsp fresh lemon juice, plus zest
  • 1 tbsp chopped chives
  • 1/4 tsp Kosher salt, or to taste
  • Pinch of cracked black pepper 
  • Pinch of cayenne
  • 8 tbsp unsalted European-style butter**

Other Ingredients:

  • 2 large eggs
  • 1 tbsp chopped chives, for garnish

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.

As I learn to cook, simple recipes often become building blocks for more complex dishes later down the line. Such is the case with this smoked salmon hash, a concept I've been testing for a client's restaurant brunch menu. With that in mind, this isn't something I intended to be a quick or easy recipe, but I do think it's manageable for an ambitious home cook. There are three main components to tackle here. First, you'll make the potato hash, a technique I've covered most recently in my post for duck fat home fries. Hot-smoked salmon gets folded in at the very end. The second step is an herbed hollandaise sauce. Skip the classical techniques and grab your immersion blender for a process that is more fool-proof at home. It's very similar to making homemade mayo, except you'll stream in melted butter instead of oil. Finally, you'll poach the eggs, something that really isn't all that complicated but you might go through a few extra eggs getting it right on your first attempt. 

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

 Recipe Notes:
*You can substitute 4 oz of cooked fresh salmon instead of smoked salmon. 
**To make this recipe Whole30 friendly, check labels on the smoked salmon for a sugar-free smoked salmon, or use the cooked salmon suggestion above. Substitute ghee or clarified butter for both the hash and the hollandaise sauce.
Active Time: 45 minutes
Total Time: 45 minutes
Yield: Serves 2
Recipe & Photo: The Kitchenista Diaries
Follow @thekitchenista

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