Salmon Hash

Wednesday 27 February

This season means fish leftovers, especially salmon.  We had already done our famous salmon cakes and salmon chowder, so we decided to go in a new direction.

There are a bunch of salmon hash recipes on the web, so we adapted features of some of them, including the recipe that (allegedly) Calvin Trillin loves.

Salmon Hash that Holt and Barbara Love

About half a pound cooked salmon with skin (from Sunday)

3 little yukon golds, cut into tiny quarter inch dice

half a yellow onion, diced small

half a green bell pepper, ditto

oil

white wine or water (less than a quarter cup)

heavy cream (a Tablespoon or two)

about a quarter cup sour cream or low-fat plain yogurt, drained

teaspoon white horseradish

teaspoon grain mustard

salt

Flake salmon to set aside, remove skin.  Crisp skin in hot pan in oil.  When cool, cut into dice.

In same hot pan and oil, put potato dice in single layer.  Let them crisp for ca. 5 mins., then turn and toss until browned on all sides.  Add green pepper and toss 1 min, then onion and keep tossing until all are tender and brown at edges. 

Lower heat, add a little water or wine, and cover to steam for 3-4 minutes.  When it's dry, add a glug of cream, salt to taste, horseradish and mustard, then flaked salmon, and let cook on low, tossing gently to combine.  Remove from heat and add yogurt by spoonfulls, turning until consolidated.  Top with crisped skin cubes, and serve.

It's too delicate to crisp the top in the oven, but even without, it's a little pile of heaven.