Be the first to Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 6 Tablespoons vegetable oil
- 1 medium onion, peeled and finely chopped
- 2 cups shiitake mushrooms, stems removed and quartered
- 1 teaspoon garlic, one clove peeled and finely chopped
- 3 cups potatoes, cooked and peeled
- 1-1/4 pounds salmon, cooked or smoked, skinned, boned and flaked
- 1/2 cup sour cream
- 1 lemon, zest and juice
- 2 Tablespoons fresh dill, chopped
- Sea salt to taste
- Freshly ground pepper to taste
Preparation:
Place 1/2 of the oil in a heavy skillet over high heat, and when hot, add the onion and saute until slightly crunchy, 3 to 5 minutes. Add the mushroom, and cook until just wilted, about 2 minutes. Add the garlic and saute for 1 minute. Remove to a mixing bowl and set aside.
In the same skillet, add the remaining oil, bring to medium heat, and add the potatoes. Cook until the edges are just crisp, about 5 minutes. Remove from the heat and mix with the reserved onions, and add salmon, sour cream, lemon zest, lemon juice, and dill. Season to taste with the salt and pepper, and mix well, but do not pack the mixture.
Return the mixture to a skillet, and cook over medium heat, tossing to prevent the hash from sticking. Remove to a warm plate, and serve.
Garnish the hash with anything you like best, from sour cream to poached eggs, salmon caviar, chopped scallions and serve over bitter greens such as sauteed swiss chard.
Yield: 4 to 6 servings
Recipe Source: The Buffet Book : Inspired Ideas for New-Style Entertaining with 175 Recipes by Carole Peck (Viking Press)
Reprinted with permission.
In the same skillet, add the remaining oil, bring to medium heat, and add the potatoes. Cook until the edges are just crisp, about 5 minutes. Remove from the heat and mix with the reserved onions, and add salmon, sour cream, lemon zest, lemon juice, and dill. Season to taste with the salt and pepper, and mix well, but do not pack the mixture.
Return the mixture to a skillet, and cook over medium heat, tossing to prevent the hash from sticking. Remove to a warm plate, and serve.
Garnish the hash with anything you like best, from sour cream to poached eggs, salmon caviar, chopped scallions and serve over bitter greens such as sauteed swiss chard.
Yield: 4 to 6 servings
Recipe Source: The Buffet Book : Inspired Ideas for New-Style Entertaining with 175 Recipes by Carole Peck (Viking Press)
Reprinted with permission.
