Title: Smoked Salmon Hash W/ Red Potatoes & Fennel
Categories: British Fish Holiday Smoke
Yield: 6 Servings

10	lg	Red-skinned potatoes; cut
		. into 8 wedges
5	tb	Bacon drippings
1 1/2	ts	Fennel seeds
1	c	Onion; chopped
1	c	Fennel bulb; chopped
1		Red bell pepper; cut into
		. strings
6	oz	Smoked salmon; thinly sliced
2	tb	Fresh parsley; chopped
1	tb	Fresh tarragon; chopped
1	tb	Fresh dill; chopped
1	tb	White vinegar
6		.to 12 Eggs

In the late nineteenth century, salmon was so abundant in Scotland that servants refused to eat it more than three times a week -- But then again, they didn't have the recipe for this delicious hash. Top each serving of the hash with one or two poached eggs. Make a watercress salad with a simple vinaigrette to have alongside, and offer a pitcher of mimosas or some fruit juice to drink.

*************

Preheat oven to 400øF. Toss potatoes with 3 Tbsp bacon drippings and 1/2 tsp fennel seeds in a large bowl. Season to taste with salt and pepper. Spread the potatoes in a single layer on a heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes.

Meanwhile, heat 2 Tbsp of bacon drippings in a heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 tsp fennel seeds. Saute until vegetables are almost tender, about 7 minutes. Add bell pepper and saute until vegetables are tender, about 5 minutes longer. Transfer the vegetables to a large bowl.

Add the potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm.

Add vinegar to a large skillet of simmering water. Crack the eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using a slotted spoon, remove the eggs from the water, drain briefly and place atop hash.

** Bon Appetit -- December 96 **

Scanned and formatted for your use by The WEE Scot -- paul macGregor

From: Fred Ball Date: 30 Nov 96 National Cooking Echo Ä

previous

next