Smoked Salmon Hash With Puffed Pastry Nest Recipe

Name: Smoked Salmon Hash With Puffed Pastry Nest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb white potatoes or 14 lb red potatoes, unpeeled, cut into 1/2 inch dice; 2 tablespoons unsalted butter; 12 red onion, cut into 1/2 inch dice; 1 green pepper, seeded, deribbed and cut into 1/2 inch squares; 14 ounces canned smoked salmon or 14 ounces vacuum packed alder smoked salmon, well-drained, picked over to remove any errant bones and flaked by hand into 1/2 inch pieces; ⅓ cup half-and-half cream; 1 tablespoon lemon zest; 2 tablespoons finely chopped fresh dill, plus; dill sprigs (to garnish); 2 tablespoons chives; 2 tablespoons finely chopped fresh flat leaf parsley (Italian); salt and pepper; 4 tablespoons vegetable oil; 1 small puff pastry; 2 poached eggs; hollandaise sauce

Servings: persons

14 lb white potatoes or 14 lb red potatoes, unpeeled, cut into 1/2 inch dice
2 tablespoons unsalted butter
12 red onion, cut into 1/2 inch dice
1 green pepper, seeded, deribbed and cut into 1/2 inch squares
14 ounces canned smoked salmon or 14 ounces vacuum packed alder smoked salmon, well-drained, picked over to remove any errant bones and flaked by hand into 1/2 inch pieces
⅓ cup half-and-half cream
1 tablespoon lemon zest
2 tablespoons finely chopped fresh dill, plus
dill sprigs (to garnish)
2 tablespoons chives
2 tablespoons finely chopped fresh flat leaf parsley (Italian)
salt and pepper
4 tablespoons vegetable oil
1 small puff pastry
2 poached eggs
hollandaise sauce

1
Place the potatoes in saucepan with lightly salted cold water to cover.
2
Bring to a boil over high heat; reduce the heat to medium and simmer, uncovered until just tender enough to pierce with a fork, 5-7 minutes.
3
Meanwhile, in a non-stick frying pan over medium heat, melt the butter.
4
Add the red onion and bell pepper and saute until tender-crisp, 4-5 minutes.
5
Set aside.
6
Drain potatoes and place in a bowl.
7
Add the onion and pepper; set the frying pan aside and do not wash it.
8
Add to the bowl the salmon, half and half, lemon zest, chopped dill, chives and parsley.
9
Toss to mix well, taking care not to mash the potatoes pieces; season to taste with salt and white pepper and toss again.
10
Heat 2 tablespoons of the oil in a frying pan over medium heat.
11
Add the hash mixture, pressing it down with spatula to form an even compact cake.
12
Reduce the heat to medium low and cook, shaking the pan occasionally, until crusty on the bottom, about 15 minutes.
13
If the hash cake does not move freely, use the spatula to loosen the edges.
14
Invert a large heatproof plate over the pan.
15
Using oven mitts, firmly hold the pan and plate together and invert them.
16
Lift off the pan.
17
Heat the remaining two tablespoons oil in the same pan and slide the hash cake, browned side up, back into it, tucking any stray pieces back into place.
18
Cook until the second side is crusty, about 10 minutes longer.
19
Unmold onto a plate and dish into small puff pastry and add two poached eggs and favorite hollandaise sauce, garnish with dill sprigs.

1883

kcal

Calories

Fat

300

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 14 lb white potatoes or 14 lb red potatoes, unpeeled, cut into 1/2 inch dice, 2 tablespoons unsalted butter, 12 red onion, cut into 1/2 inch dice, 1 green pepper, seeded, deribbed and cut into 1/2 inch squares, and more.

Yes, Smoked Salmon Hash With Puffed Pastry Nest falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Smoked Salmon Hash With Puffed Pastry Nest

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions