Smoked Salmon Hash with Dill Vinaigrette Recipe

Name: Smoked Salmon Hash with Dill Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons white wine vinegar; 1 tablespoon fresh lemon juice; 1 tablespoon minced shallot; 2 tablespoons chopped fresh dill; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup extra virgin olive oil; 8 ounces center cut cold-smoked salmon fillet; 1 red bell pepper, roasted and cut into 1/4-inch dice; 12 ounces steamed Yukon gold potatoes, cut into 1/4-inch dice; 2 tablespoons prepared horseradish, drained; Kosher salt and freshly ground black pepper; 1 tablespoon chopped fresh dill; 2 tablespoons pure olive oil; 4 poached eggs; 4 tablespoons salmon caviar; Fresh dill sprigs, for garnish

Servings: persons

2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
2 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
8 ounces center cut cold-smoked salmon fillet
1 red bell pepper, roasted and cut into 1/4-inch dice
12 ounces steamed Yukon gold potatoes, cut into 1/4-inch dice
2 tablespoons prepared horseradish, drained
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh dill
2 tablespoons pure olive oil
4 poached eggs
4 tablespoons salmon caviar
Fresh dill sprigs, for garnish

1
For the vinaigrette: place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth.
2
With the motor running, slowly add the oil until emulsified.
3
Transfer the vinaigrette to a bowl or squeeze bottle.
4
For the hash: Bring 4 cups of water to a simmer in a medium saute pan, add the salmon and poach until just cooked through, about 8 minutes.
5
Remove the salmon, flake with a fork and transfer the mixture to medium bowl.
6
Add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined.
7
Heat the olive oil in a large, nonstick saute pan over high heat.
8
Add the hash mixture and cook, stirring occasionally until golden brown and crisp all over.
9
Divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar.
10
Drizzle with the dill vinaigrette.
11
Garnish with fresh dill.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, 1 tablespoon minced shallot, 2 tablespoons chopped fresh dill, and more.

Yes, Smoked Salmon Hash with Dill Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Salmon Hash with Dill Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions