Smoked salmon hash brown with poached egg recipe
Smoked salmon hash brown with poached egg and hollandaise Use up leftover cooked and smoked salmon and potatoes in this quick and tasty festive brunch for four. 50ml/2fl oz white wine vinegar6 peppercorns1 bay leaf1 sprig tarragon2 egg yolks110g/4oz clarified butter, warmed1 lemon, juice only1 tbsp gluten-free wholegrain mustardpinch cayenne pepper 50ml/2fl oz white wine vinegar 6 peppercorns 1 bay leaf 1 sprig tarragon 2 egg yolks 110g/4oz clarified butter, warmed 1 lemon, juice only 1 tbsp gluten-free wholegrain mustard pinch cayenne pepper 1kg/2lb 4oz cooked potato, slightly mashed400g/14oz cooked salmon fillet150g/5½oz smoked salmon, torn into pieces150g/5½oz crème fraiche2 tbsp chopped dill75g/2½oz unsalted butter 1kg/2lb 4oz cooked potato, slightly mashed 400g/14oz cooked salmon fillet 150g/5½oz smoked salmon, torn into pieces 150g/5½oz crème fraiche 2 tbsp chopped dill 75g/2½oz unsalted butter salt, to taste1 tbsp white wine vinegar4 free-range eggs salt, to taste 1 tbsp white wine vinegar 4 free-range eggs Method For the hollandaise sauce, in a pan, heat the vinegar, peppercorns, bay leaf, tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve.Put the liquid and the egg yolks in a food processor and blend. With the motor running, gradually add the clarified butter until you have a smooth sauce. Finish with the lemon juice, mustard and cayenne pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface).For the smoked salmon hash brown, place the potato, salmon, smoked salmon, crème fraîche and dill in a large bowl and mix. Heat a large frying pan until hot and add the butter.To make each hash brown, place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp.For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.To serve, place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks. For the hollandaise sauce, in a pan, heat the vinegar, peppercorns, bay leaf, tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve. For the hollandaise sauce, in a pan, heat the vinegar, peppercorns, bay leaf, tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve. Put the liquid and the egg yolks in a food processor and blend. With the motor running, gradually add the clarified butter until you have a smooth sauce. Finish with the lemon juice, mustard and cayenne pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface). Put the liquid and the egg yolks in a food processor and blend. With the motor running, gradually add the clarified butter until you have a smooth sauce. Finish with the lemon juice, mustard and cayenne pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface). For the smoked salmon hash brown, place the potato, salmon, smoked salmon, crème fraîche and dill in a large bowl and mix. Heat a large frying pan until hot and add the butter. For the smoked salmon hash brown, place the potato, salmon, smoked salmon, crème fraîche and dill in a large bowl and mix. Heat a large frying pan until hot and add the butter. To make each hash brown, place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp. To make each hash brown, place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp. For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. To serve, place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks. To serve, place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks. Recipe tips You don't need a chefs' ring to make this potato cake, but it does help it to hold together better when you flip it over. If you don't mind a bit of falling apart, then you can go without it. Shop-bought hollandaise is also acceptable if you can find a good one.