*Smoked Salmon Hash w/Guacamole*

[JJ Judkins]

* Exported from MasterCook *

*Smoked Salmon Hash w/Guacamole*

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : EGG: FISH\SEAFOOD :
ONION: PEPPER:
TV CHEFS: YAHOO RECIPE GROUPS:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons extra-virgin olive oil -- plus more as needed
1 cup diced organic red bell pepper -- 1/4 inch dice
3/4 cup diced red onion -- 1/4 inch dice
1 1/2 cups peeled & diced organic red rose potatoes or other small waxy
potatoes -- 1/4 inch dice
salt
freshly ground black pepper
1/2 lb smoked salmon -- coarsely chopped
1 tablespoon minced fresh dill
4 large cage-free eggs
Ingredients Guacamole:
1 medium ripe Hass-style avocado
1/2 small jalapeno chile -- halved, stemmed, seeded & minced
1/4 teaspoon chopped cilantro
juice of 1/2 lemon
salt
freshly ground black pepper
fresh dill sprigs -- for garnish


1. In a small skillet, heat 1 tablespoon of the olive oil over medium heat.
Add the bell pepper & onion, then sauté, stirring occasionally, until
tender; 3 to 4 minutes. Transfer to a medium bowl.
2. In a small non-stick skillet, heat 1 tablespoon more of the oil over
medium heat. Add the potatoes & sauté, covered, until tender & lightly
browned; about 5 minutes. Season to taste with salt & pepper. Add to the
pepper & onion. Set aside to cool.
3. Stir the salmon & dill into the cooled vegetable mixture & add a little
more salt & pepper to taste.
4. In a separate bowl, whisk the eggs thoroughly. Add them to the salmon
mixture & stir thoroughly. Set aside.
5. Just before cooking, make the Guacamole: Halve & pit the avocado. With a
metal spoon, scoop the pulp into a small mixing bowl. Mash with a fork.
Stir in the jalapeno, cilantro, lemon juice, along with salt & pepper to
taste. Set aside.
6. For the hash: Drizzle the remaining 1 tablespoon oil into a non-stick
skillet or onto a griddle over medium-high heat. Using a 1/2 cup measure,
scoop the salmon mixture into the hot pan to form cakes. Cook until the
undersides are golden brown; 2 to 3 minutes. With a spatula, carefully turn
over the salmon cakes & cook, adding a little more oil if necessary, until
the other sides are browned; 2 to 3 minutes longer.
7: To serve: Transfer the salmon cakes to heated serving plates. Garnish
with dollops of guacamole & dill sprigs, or pass the guacamole on the side.


Source:
""Wolfgang Puck" (3/6/2013)"
S(--IMPORTED TO MASTERCOOK BY JJ--):
""
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Per Serving (excluding unknown items): 167 Calories; 13g Fat (68.1% calories from fat); 11g Protein; 3g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 446mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

NOTES : Take as an example my recipe for Smoked Salmon Hash. It's a light, colorful
variation on the more familiar corned beef or roast beef hash, combining
small dice of bell pepper, red onion & potato with chopped smoked salmon,
dill & some beaten egg to bind the mixture into thick pancakes that cook
quickly in a frying pan or on a griddle. Use good-quality cold-smoked
salmon, the kind you'd eat on thin toast points or on a bagel; or, instead,
firmer & meatier hot-smoked salmon, which is cooked by the heat of the
smoker in which it was made.

Preparation of the mixture takes no more than 20 minutes, including dicing
the vegetables, before it's ready for the final cooking of the hash cakes.
But if you think you might be feeling a little more bleary than usual on
the first morning clocks spring forward, you can dice & cook the vegetables
the night before & then, the next morning, combine them with the other
ingredients & complete the recipe just before serving.

Because there are already eggs in the mixture, I don't top these hash cakes
with poached eggs in the usual way. Instead, I complement them with a
simple, quickly prepared guacamole. But, if you like, feel free to serve
the hash with some eggs made however you like them.

Enjoy the hash with orange juice, mimosas or your favorite strong coffee.
You may need something fortifying to drink this Sunday morning!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0