Simon Rimmer’s New York smoked salmon hash recipe

Click to rate
(49 ratings)
Sending your rating
serves: 2
Skill: easy
Cost: cheap
  • We earn a commission for products purchased through some links in this article.
  • This is a perfect Sunday brunch. Gorgeous smoked salmon with spuds and lots of other goodies – it’s impossible not to have seconds.

    Ingredients

    • For the smoked salmon hash:
    • 300g new potatoes
    • 30g unsalted butter
    • ½ small onion, finely sliced
    • 1 tbsp chopped dill
    • 1 tsp capers
    • 75-100g smoked salmon, finely sliced
    • salt and freshly ground black pepper
    • 4 rashers good quality, dry cured smoked back bacon
    • 2 free range eggs
    • For the dressing:
    • ½ tbsp Dijon mustard
    • 25ml white wine vinegar
    • juice of ½ lemon
    • 100ml extra virgin olive oil
    • salt and freshly ground black pepper

    Method

    • 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.

    Top tip for making Simon Rimmer’s New York smoked salmon hash

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

    Click to rate
    (49 ratings)
    Sending your rating