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.'
