Simon Rimmer's New York smoked salmon hash

Average rating:

This is a perfect Sunday brunch. Gorgeous smoked salmon with spuds and lots of other goodies - it's impossible not to have seconds.

Ingredients

Simon says: 'If you don't use it all, this dressing keeps well in a screw-top jar in the fridge.'

For the smoked salmon hash:

For the dressing:

Cook the potatoes in a large pan of cold salted water for 10-12 mins, until tender. Drain.
Meanwhile, melt the butter in a large frying pan over a medium heat. Fry the onion for 4-5 mins, until soft.
Add the spuds to the onions and fry until they begin to soften and break down.
Add the dill, capers and smoked salmon and season well with salt and pepper. Stir to combine and cook until the salmon has turned pale pink.
Preheat the grill and then grill the bacon until it is crispy.
Heat a pan of water over a medium heat. Reduce the heat to low and gently break an egg into the water. Cook for 5 mins, or until the white is firm. Carefully remove the egg with a slotted spoon, set aside and cover to keep warm while you poach the remaining egg.
Divide the potato mixture between two plates. Place two rashers of bacon alongside and a poached egg on top of the potato. Top with a little of the dressing.
To make the dressing, place the mustard, vinegar, oil and lemon juice in a bowl and season with salt and pepper. Whisk together to form a smooth vinaigrette.

Lazy Brunch by Simon Rimmer and Tim Lovejoy, published by Quadrille, £14.99