1/2 to 1 lb smoked salmon, torn into bite-sized pieces
5 new potatoes or 1 medium sweet potato, cut into bite-size pieces
1 small onion, chopped
1/2 green bell pepper, diced
2 tbsp olive oil, more if needed
2 tbsp capers, drained
2 tbsp light sour cream
1 tbsp prepared horseradish
2 tsp whole grain Dijon mustard
Salt and pepper to taste
Make the Hash
There are several ways to get smoked salmon. If you can find commercially smoked salmon that’s not too dry, try it. You’ll save time. If you have the equipment, time and patience, smoking it yourself can yield excellent results. You can smoke it outdoors in a traditional smoker, inside with a stovetop smoker, or steam it with liquid smoke in the water. You’ll find helpful websites at Smoke the Salmon below. Once you’ve got the smoked salmon, making the rest is easy.
Sauté potatoes, onion and bell pepper until potatoes are golden brown. Mix salmon, capers, sour cream, horseradish and mustard in bowl. Stir in salmon mixture and cook until heated.
You can cook the potatoes and prepare the salmon mixture the night before. In the morning, mix them together and heat.
Smoke the Salmon
If you smoke it, you’ll get best results by brining the salmon for 3 hours. Use 1 quart brine per 1 pound of salmon.
1/8 cup salt
1/4 cup sugar
1 quart water
1 lb salmon
Adler is a good wood for smoking salmon. It gives the fish a delicate smoky flavor.
My preference is to use a stovetop smoker. The result is a very moist, delicately flavored salmon. If you don’t know what a stovetop smoker is, you can find out on Amazon.
I found several websites devoted to smoking salmon in traditional smokers. Take care not to let the salmon get too dry.
How to smoke salmon: http://www.ehow.com/how_2070271_smoke-salmon.html
Using your grill to smoke salmon: http://www.ochef.com/200.htm
Finally, a friend told me about her super easy method. In the bottom of a double boiler or steamer, put water and several drops Liquid Smoke. Steam the salmon. It will be moist and smoky. It’s the least messy way to go.