Dinner Tonight: Smoked Salmon, Fennel, and Potato Hash

 

Smoked Salmon, Fennel, and Potato Hash (Photo Susie Cushner)

Smoked Salmon, Fennel, and Potato Hash (Photo Susie Cushner)

There are many delicious alternatives to traditional corned beef hash. This one, for example, pairs flaked hot-smoked salmon with sautéed fennel, onions, and potatoes. Crushed fennel seeds and chopped lacy fennel fronds add a mild anise flavor. Topped with a poached egg, this dish becomes a main course.

Ingredients

  • 1 lb/455 g Russet or Yukon gold potatoes, peeled and cut into 1/2-in/12-mm cubes
  • Kosher salt
  • 2 medium fennel bulbs with their lacy stalks
  • 1/4 cup/60 ml olive oil
  • 1 cup/125 g chopped onion
  • 1/2 lb/225 g hot-smoked salmon fillet, skin discarded and salmon flaked (see market note)
  • 1 tsp fennel seeds, crushed (see cooking tip below)
  • Freshly ground black pepper

Directions

  • Bring a large saucepan filled two-thirds full with water to a boil. Add the potatoes and 2 tsp salt. Cook until the potatoes are tender when pierced with a knife but still hold their shape, about 5 minutes. Drain the potatoes in a colander and set aside.
  • Cut off the stalks from the fennel bulbs. Remove the thin lacy fronds and chop enough of them to make 2 tbsp; set aside. Reserve a few lacy sprigs in a glass of water for the garnish. Halve the bulbs lengthwise, and with a sharp knife, cut out and discard the tough triangular cores. Then chop enough fennel to yield 2 cups/260 g. Save any extra for another use.
  • Add half of the olive oil to a large, heavy frying pan set over medium heat. Add the chopped fennel and onion and cook, stirring often, until softened and lightly browned around the edges, 4 to 5 minutes. Remove to a plate.
  • Heat the remaining oil in the same frying pan and, when hot, add the potatoes. Cook, stirring occasionally, until the potatoes are golden brown, 8 to 10 minutes.
  • Return the fennel and onion to the frying pan and stir 1 minute to reheat. Add the flaked salmon and the crushed fennel seeds and cook 1 minute more. Season hash with more salt and with several generous grinds of pepper. Sprinkle with the reserved chopped fennel fronds.
  • Mound the hash in a serving dish and garnish the center with some fennel sprigs. Serve warm.
  • Market note:
  • There are two basic ways of smoking salmon–cool smoked and hot smoked. The former, usually sold thinly sliced, has a delicate smoked flavor and is readily available in many groceries. The hot-smoked variety is typically cut thicker, is firmer, and has an intense smoky flavor. Hot-smoked salmon is sold in some supermarkets such as Whole Foods, and comes plain and sometimes scented with light maple, pepper, or other seasonings. The plain or light maple-flavored varieties work well in this recipe.
  • Cooking tip:
  • To crush fennel seeds, place them in a self-sealing bag and pound with a meat pounder or rolling pin, or use a mortar and pestle. Or, use a small spice grinder and grind the seeds coarsely.

Recipe courtesy of Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings by BettyRosbottom/Chronicle Books, 2012.

Provided by: KitchenDaily Editors

Source: Huffingtonpost



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