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Smoked Salmon Hash With Puffed Pastry Nest Recipe

Smoked Salmon Hash With Puffed Pastry Nest Recipe

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Smoked Salmon Hash With Puffed Pastry Nest

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Ingredients:

Serving

1/4 lb white potatoes
2 tbsp unsalted butter
1/2 red onion, cut into 1/2 inch dice
1 green pepper, seeded , deribbed and cut into 1/2 inch squares
14 oz canned smoked salmon or 14 oz vacuum packed alder smoked salmon, well-drained, picked over to remove any errant bones and flaked by hand into 1/2 inch pieces
1/3 cup half-and-half cream
1 tbsp lemon zest
2 tbsp finely chopped fresh dill , plus
dill sprigs (to garnish )
2 tbsp chives
2 tbsp finely chopped fresh flat leaf parsley (italian )
salt and pepper
4 tbsp vegetable oil
1 small puff pastry
2 poached eggs
hollandaise sauce

Directions:

Place the potatoes in saucepan with lightly salted cold water to cover. Bring to a boil over high heat; reduce the heat to medium and simmer, uncovered until just tender enough to pierce with a fork, 5-7 minutes.
Meanwhile, in a non-stick frying pan over medium heat, melt the butter. Add the red onion and bell pepper and saute until tender-crisp, 4-5 minutes. Set aside. Drain potatoes and place in a bowl. Add the onion and pepper; set the frying pan aside and do not wash it. Add to the bowl the salmon, half and half, lemon zest, chopped dill, chives and parsley. Toss to mix well, taking care not to mash the potatoes pieces; season to taste with salt and white pepper and toss again.
Heat 2 tablespoons of the oil in a frying pan over medium heat. Add the hash mixture, pressing it down with spatula to form an even compact cake. Reduce the heat to medium low and cook, shaking the pan occasionally, until crusty on the bottom, about 15 minutes. If the hash cake does not move freely, use the spatula to loosen the edges. Invert a large heatproof plate over the pan. Using oven mitts, firmly hold the pan and plate together and invert them. Lift off the pan.
Heat the remaining two tablespoons oil in the same pan and slide the hash cake, browned side up, back into it, tucking any stray pieces back into place. Cook until the second side is crusty, about 10 minutes longer. Unmold onto a plate and dish into small puff pastry and add two poached eggs and favorite hollandaise sauce, garnish with dill sprigs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1062.57 Kcal (4449 kJ)
Calories from fat	638 Kcal
		% Daily Value*
Total Fat	70.89g	109%
Cholesterol	414.86mg	138%
Sodium	1430.16mg	60%
Potassium	1480.4mg	31%
Total Carbs	27.58g	9%
Sugars	3.19g	13%
Dietary Fiber	3.56g	14%
Protein	81.17g	162%
Vitamin C	62.3mg	104%
Vitamin A	0.1mg	5%
Iron	6.6mg	36%
Calcium	239.2mg	24%

Amount Per 100 g
Calories	207.65 Kcal (869 kJ)
Calories from fat	124.68 Kcal
		% Daily Value*
Total Fat	13.85g	109%
Cholesterol	81.07mg	138%
Sodium	279.48mg	60%
Potassium	289.3mg	31%
Total Carbs	5.39g	9%
Sugars	0.62g	13%
Dietary Fiber	0.7g	14%
Protein	15.86g	162%
Vitamin C	12.2mg	104%
Iron	1.3mg	36%
Calcium	46.7mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

26.4

Points
28

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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