Best Smoked Salmon Hash Heathman Hotel Recipes

SMOKED SALMON HASH - HEATHMAN HOTEL

Steps:

• Place the potatoes in a large pan and cover with water. Bring to a boil, add a big pinch of salt, and cook until tender, about 20 minutes. Let cool completely, then peel and dice.
• Shred the salmon into a medium bowl. Add the onion, horseradish, mustard, capers, and the 1/4 cup of sour cream. Toss to combine and season with salt and pepper to taste. Set aside.
• Melt the butter in a large heavy saute pan and add the oil. Add the cubed potatoes to the hot fat and saute until golden brown and crisp. Add the salmon mixture and toss to combine and heat through. Add more salt and pepper, if desired.
• To Make the Poached Eggs (Optional):.
• Meanwhile, fill a large skillet with water. Add the vinegar and some salt and bring to a soft rolling boil. Break the eggs into saucers. carefully tilt the eggs, one at a time, into the bubbling water. Cook until the whites are set and the enters are just soft, 2 to 3 minutes.
• Divide the hash among four plates. If you poached the eggs, remove from the water with a slotted spoon and place them on top of the hash. Top with a little of the sour cream mixture and serve immediately.

SALMON HASH

Steps:

• Remove and discard skin and bones from salmon; flake with a fork and set aside.
• Sauté potatoes in margarine 12 minutes or until golden and tender.
• Add scallions to skillet and sauté 2 to 3 minutes.
• Stir in salt and pepper.
• Add the salmon to the skillet, mixing it carefully into the potatoes.
• Cook over medium heat, without stirring again, until thoroughly heated.
• Serve with a poached egg on top if you like.

SALMON HASH

Steps:

• Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper. Divide among 4 plates. Garnish with additional sour cream.

DOUBLE SMOKED SALMON MOUSSE

Steps:

• Sprinkle the gelatin over the hot water and stir until the gelatin dissolves.
• Add the mayonnaise, lemon juice and tomato ketchup. The tomato ketchup is there to add a little flavour but mainly to add pink colour to the mousse. You don't want white mousse with bits of pink salmon in it.
• Add salt and pepper to taste, remembering that the salmon may be salty so don't add too much salt.
• Flake the hot smoked salmon.
• Cut the cold smoke salmon into 1cm squares.
• Fold both the salmons through the mousse. Try to not break the flaked salmon up so that there is still some texture in the mousse.
• Check the seasoning and adjust if needed.
• Fill a 2 cup jelly mould, or a fish mould if you have one, and refrigerate for 2 hours or until the gelatin sets.
• Make a bed of shredded lettuce on a large platter.
• Turn the mould out on to the lettuce. I had to line my mould with clingfilm because it rusted sightly, which makes it easier to remove from the mould but you lose some detail.You may need to briefly dunk the mould into hot water. Don't be tempted to leave it sitting in hot water. The gelatin will soften very quickly.
• Thinly slice a cucumber and use it to garnish around the base of the turned out mousse.
• Finely chop some dill and scatter over the top of the mousse.
• Cut the lemon into wedges and serve around the mousse.
• Serve with crusty bread as a light lunch or reduce the gelatin to 5g and serve with crackers as a dip. This is an excellent buffet table dish too.
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• To serve this as a starter, instead of filling a ring mould or other mould:.
• Line a 6-muffin muffin tray with circles of waxed paper.
• Put a slice of cold smoked salmon on top of each circle.
• Add 1/3 cup of mousse to each muffin cup.
• Refrigerate for 1 hour.
• Plate up individual servings of mousse by dressing the plate with lettuce, turning out a salmon mousse (and remove the wax paper), garnish with dill on top and cucumber and a lemon wedge on the side.
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• Cooking for a large crowd:.
• Scale up the recipe and pour into a large roasting tin and put in the fridge to set. Cut into squares with a knife dipped in hot water. Remove slices with a spatula or fish slice. Serve top side up with the same garnish as above.

CRISPY HASH BROWN WITH SMOKED SALMON, CREME FRAICHE AND HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl.
• On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper.
• In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2-inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes.
• In a medium bowl, mix the creme fraiche, chives, buttermilk, caper juice, honey and lemon zest. Set aside.
• Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately.