Thursday, October 27, 2011
This slightly more substantive breakfast-for-dinner recipe was a first for us. I've never made any type of hash, with the obvious exception of hash browns (do those even count?), probably because corned beef and ham don't appeal to me and until this week I'd never seen a salmon option. So, armed with some leftover salmon and some creme fraiche in the fridge just waiting to be used, we figured we'd give this a try. After browning up some potatoes and onions, you add a mustard-milk (you can use cream but I was trying to keep it on the lighter side) mixture and cook it all together to bring together the flavours. Loved the zing of the "sauce" that basically evaporates during the cooking. Add the flaked salmon and bingo, dinner is ready. Austin and I ate it this way along with the refreshing easy-peasy dill creme fraiche sauce and were happy as clams. Q was a bit hungrier when he got home so I poached two eggs and laid them on top for him and that rounded out his meal. This would also be a perfect brunch option.
Salmon Hash with Dilled Creme Fraiche
For the dilled creme fraiche
1 cup creme fraiche or sour cream
1 tbsp chopped fresh dill
pinch of salt
squeeze of lemon juice
Combine all ingredients and set aside in fridge.
For the hash
1 tbsp unsalted butter
1 tbsp olive oil
1 lb Yukon gold potatoes, unpeeled and cut into small 1/2 dice
1/2 medium onion, diced
2 tbsp half-and-half, cream or milk
1 tsp Dijon mustard
1 lb cooked, skinless salmon fillet, flaked
1 tbsp fresh dill, chopped
Fried or poached egg on top
Heat the butter and oil in a large skillet and add the potatoes. Cook over medium-low heat for around 15 minutes, turning often, until there are browned edges. Stir in the onions and cook for another 5 to 10 minutes, until onions are soft and brown too.
In a small bowl, whisk together the milk or cream, mustard, salt and pepper. Stir this mixture in with the hash and toss gently. Cook for another 5 minutes or so. Mix in the salmon and dill and cook until heated through, another 2 minutes.
Serve hot, topping each portion with a poached egg (if using) and a dollop of the creme fraiche.
Rest of the week
Oct 26 Assorted quesadillas with baked sweet potato wedges and roasted garlic aioli
Oct 27 Salmon hash with creme fraiche