Smoked salmon hash

Simon Rimmer stirs up a sensational supper of smoked salmon hash topped with crisp bacon, a perfectly poached egg and tempting tarragon dressing
By Simon Rimmer
Smoked salmon hash
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 100 g butter
  • 0.5 onions, sliced
  • 500 g new potatoes, cooked with skin on
  • 1 tbsp dill, chopped
  • 175 g finely sliced smoked salmon
  • 1 pinches black pepper
  • 6 rashers of back bacon, smoked
  • 2 eggs

For the Italian dressing

  • 3 egg yolks
  • 2 tsp sugar
  • 2 tsp Dijon mustard
  • 300 ml olive oil
  • 50 ml white wine vinegar
  • 1 lemons, juice
  • 1 small bunch tarragon, chopped


1. Melt the butter in a large frying pan and fry the onion until soft. Add the potatoes and cook until they begin to break down. 2. Add the dill and salmon, and season well with salt and freshly ground black pepper. 3. Meanwhile, grill the bacon until crisp. 4. Bring a large pan of water to the boil and poach the eggs, until cooked. 5. To make the dressing, place the yolks in blender. Add the sugar, season with salt and pepper, and then add the mustard. 6. With the motor still running slowly, gradually add the oil, and then the vinegar, followed by the lemon juice and tarragon. 7. Spoon the potato and salmon mixture onto a plate, sit three rashers of bacon alongside, and place the egg on top. Top that with 3-4 tablespoons of the dressing and serve immediately. The remaining dressing can be kept in a jam jar in the fridge for up to 2 days.

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