It’s not Throwback Thursday, but it is time to revisit a friend. My daughter Kelly is in from Seattle. She brings a modest suitcase each time and a bigger cooler of Northwest goodies. See what you can do her with smoked salmon, real Seattle-made smoked salmon.
Hash is a wonderful food. I know, the name “hash” is harsh, not pretty sounding, but it can be amazingly satisfying. Here’s a simple hash, ideal for a quick breakfast but elegant enough for dinner.
Suzi and I grew up three thousand miles apart. Me in Oregon, she in Brooklyn. The idea of “smoked salmon” was in both our heritages. Hers was lox, mine was alder-smoked. You can use either here, although I will raise my Oregon pride and say that the drier, smokier Oregon style is surely better.
Suzen would have, as usual, a different opinion, but our solution is mutually acceptable: we alternate. Lox one time, alder-smoked the next. After 30 years, I’m beginning she think she has a point.
Brian’s Smoke Salmon Hash
Yield: serves 3 or 2 hungry people
Ingredients:
- ½ pound thick slab bacon
- 2 large russet potatoes, washed and peeled
- Salt and pepper
- ½ pound smoked salmon
- Lemon juice
Preparation:
Cut the bacon in strips 1 inch long. Place in a frying pan and cook over medium heat until cooked but not crisp.
While bacon is cooking, dice the potatoes. Remove the bacon from the pan and add the potatoes to the hot fat. Cook over medium heat until soft.
Season with salt and pepper.
Return the bacon. Break the smoked salmon into bite-sized pieces and add to the pan. Cook until thoroughly heated.
Serve hot with salt and pepper on the side. Dress with just a sprinkle of lemon juice and offer more on the side.
Accompaniments: espresso, white wine, or cold beer.
Source: Brian O’Rourke
Photo Information [Top]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for1/30th second at ISO‑400
Photo Information [Bottom]: Canon T2i, EFS 60mm Macro Lens, F/3.5 for1/30th second at ISO‑125