Smoked Salmon, Fennel, and Potato Hash

Smoked Salmon, Fennel, and Potato Hash
Susie Cushner
Provided by:
total prep
There are many delicious alternatives to traditional corned beef hash. This one, for example, pairs flaked hot-smoked salmon with sautéed fennel, onions, and potatoes. Crushed fennel seeds and chopped lacy fennel fronds add a mild anise flavor. Topped with a poached egg, this dish becomes a main course.

Recipe courtesy of Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings by Betty Rosbottom/Chronicle Books, 2012.

Ingredients

  • 1 lb/455 g Russet or Yukon gold potatoes, peeled and cut into 1/2-in/12-mm cubes
  • Kosher salt
  • 2 medium fennel bulbs with their lacy stalks
  • 1/4 cup/60 ml olive oil
  • 1 cup/125 g chopped onion
  • 1/2 lb/225 g hot-smoked salmon fillet, skin discarded and salmon flaked (see market note)
  • 1 tsp fennel seeds, crushed (see cooking tip below)
  • Freshly ground black pepper

Directions

  • Bring a large saucepan filled two-thirds full with water to a boil. Add the potatoes and 2 tsp salt. Cook until the potatoes are tender when pierced with a knife but still hold their shape, about 5 minutes. Drain the potatoes in a colander and set aside.
  • Cut off the stalks from the fennel bulbs. Remove the thin lacy fronds and chop enough of them to make 2 tbsp; set aside. Reserve a few lacy sprigs in a glass of water for the garnish. Halve the bulbs lengthwise, and with a sharp knife, cut out and discard the tough triangular cores. Then chop enough fennel to yield 2 cups/260 g. Save any extra for another use.
  • Add half of the olive oil to a large, heavy frying pan set over medium heat. Add the chopped fennel and onion and cook, stirring often, until softened and lightly browned around the edges, 4 to 5 minutes. Remove to a plate.
  • Heat the remaining oil in the same frying pan and, when hot, add the potatoes. Cook, stirring occasionally, until the potatoes are golden brown, 8 to 10 minutes.
  • Return the fennel and onion to the frying pan and stir 1 minute to reheat. Add the flaked salmon and the crushed fennel seeds and cook 1 minute more. Season hash with more salt and with several generous grinds of pepper. Sprinkle with the reserved chopped fennel fronds.
  • Mound the hash in a serving dish and garnish the center with some fennel sprigs. Serve warm.

  • Market note:
  • There are two basic ways of smoking salmon--cool smoked and hot smoked. The former, usually sold thinly sliced, has a delicate smoked flavor and is readily available in many groceries. The hot-smoked variety is typically cut thicker, is firmer, and has an intense smoky flavor. Hot-smoked salmon is sold in some supermarkets such as Whole Foods, and comes plain and sometimes scented with light maple, pepper, or other seasonings. The plain or light maple-flavored varieties work well in this recipe.

  • Cooking tip:
  • To crush fennel seeds, place them in a self-sealing bag and pound with a meat pounder or rolling pin, or use a mortar and pestle. Or, use a small spice grinder and grind the seeds coarsely.