Smoked Salmon Hash

If you stay at the Heathman Hotel in downtown Portland, you must have this dish for breakfast.   At Sub Rosa in Dundee, occasionally we put this smoked salmon hash on our lunch menu as an appetizer or serve it as the entrée with a side salad.  It uses hot-smoked salmon, which has a firmer texture than cold-smoked salmon, the type used for lox.  We smoke our own salmon here, using wood from the property - plum, hazelnut, apple, pear, maple, walnut or cherry.

Here’s the list of what you need:

Here's what you do:

Place the potatoes in a large pan and over them with water.  Bring to a boil and cook until tender.  Cool completely, peel and cube.

Shred the smoked salmon and place in a medium bowl.  Add the onion, horseradish, mustard, capers and ¼ cup sour cream.  Toss to combine and add salt and pepper to taste; set aside.

In a large, heavy sauté pan, melt the butter and add the oil.  Add the cubed potatoes and sauté until golden brown and crisp.  Add the salmon mixture and toss to combine and heat through.  Add additional salt and pepper, if desired.

Divide among 4 plates and top with optional garnish of a little sour cream, or if you have it around, crème fraîche.

Source: Heathman Hotel and Restaurant - Portland, Oregon

Sub Rosa Recipes