Smoked Salmon Hash with Poached Eggs and Piment d'Espelette Hollandaise Sauce

On a recent trip to Boulder, Co, I enjoyed an awesome Smoked Salmon Hash for breakfast. This is my version of Smoked Salmon Hash, utilizing one of my favorite ingredients Piment d'Espelette Powder which is from the Basque region of Southern France. You can buy Piment d'Espelette on Amazon. Add a fresh green salad to this and you have a delicious dinner or brunch.


Smoked Salmon Hash with Poached Eggs and Piment d'Espelette Hollandaise Sauce
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Serving Size: 2

Ingredients:

10  ea. Small Red New Potatoes, cut in 1/8ths
1/2-1 tsp. Clarified Butter
1 ea. Red Bell Pepper, dés
1 ea. Sweet Onion, ciseler
1 ea. Large Shallot, ciseler
1 ea. Jalapeno Chiles, ciseler
3 ea. Green Onions, sifflet
Zest of 1 Meyer Lemon
Juice of 1 Meyer Lemon
8 oz.  Hot Smoked Salmon
2 tsp. Fresh Dill, hacher
1 tbsp. Prepared Horseradish
1 tbsp. Coarse Grain Mustard
1/2 tsp. Piment d'Espelette
1 tsp. capers, drained
Salt, TT
Freshly Ground White Pepper, TT
1/4 tsp. Hot Water
2 ea. Egg Yolks
4  oz. Clarified Butter, melted
Salt, TT
Lemon Juice, TT
Piment d'Espelette, TT
4 ea. Eggs
Water for Poaching Eggs
1 tbsp. White Wine Vinegar

Directions:

1. In a large sauteuse over medium-high heat add  clarified butter and sauté red potatoes until crisp and golden brown. Remove from pan and add sweet onion, sauté until onions start to caramelize, add jalapeño, shallots and green onion, reduce heat and suer.
2. Season with salt TT and freshly ground white pepper TT.
3. Mix the salmon with lemon zest and juice, dill, horseradish, mustard, capers, and Piment d'Espelette.
4. Add potatoes back to sauteuse along with salmon mix and heat through on low heat.
5. In a medium sauce pan heat water until almost simmering. Take 1/4 tsp. hot water and add to mixing bowl with 2 egg yolks. Place the bowl over the sauce pan and whisk eggs until thick, and the whisk leaves traces in the mixture when lifted. Remove bowl from sauce pan and gradually whisk in the clarified butter. Season with salt TT, lemon juice, and Piment d'Espelette. The finished sauce should be pourable.
6. Add white wine vinegar to barely simmering water in sauce pan and poach eggs.
7. Place Salmon Hash on plate, top with 2 poached eggs and hollandaise sauce.

Notes:

Smokey Spanish Paprika can be substituted for the Piment d'Espelette in the hash. Substitute cayenne pepper for the Piment d'Espelette in the hollandaise sauce.

TT = to taste

French Terms used in the above recipe:

dés (Day) - cut into small regular squares
ciseler (SEE zuh lay) - to finely chop or mince, a manner of of finely cutting onions, shallots and garlic
sifflet (SEE flay) - to cut at an angle or slice on a bias
hacher (AH shay) - to chop very finely with a knife
suer (SOO ay) - To gently cook vegetables in a little fat without coloring them in order to bring out their flavor

A sauteuse is a slope-sided sauté pan

Cheers