- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 2
- 1 pound baby Yukon Gold potatoes
- 1/3 cup diced lardons or thick cut bacon
- 1/2 cup chopped white or yellow onion
- 1/4 cup diced celery
- 1, 6-ounce can of boneless, skinless Alaska salmon, drained
- 1/4 cup sour cream
- 1/4 teaspoon horseradish
- 1 teaspoon Dijon mustard
- 3 tablespoons chopped fresh dill
- Salt and pepper to taste
- 2 tablespoons capers
Step 1 Cook the potatoes
Bring water to a boil in a large pot. Add potatoes. Cook until fork tender, about 7 minutes. Drain potatoes, cut in half. Smash halves using the palm of your hand against a flat metal pancake turner on a cutting board.
Step 2 Cook the bacon
In a large cast iron skillet over medium high heat, cook lardons or bacon until crispy. Remove and set aside.
Step 3 Cook the vegetables
In the same pan, with residual pan drippings, add onion and celery. Stir occasionally, sautéing about 5 minutes until soft. Remove and add potato halves, cut side down. Cook over medium high heat until browned and crisp, about 5 minutes.
Step 4 Assemble the hash and serve with accoutrements
Add salmon to warm through. Add back in lardons, celery and onion. Toss to combine. Plate. In a small bowl, mix together horseradish, sour cream, and dill. Add dollops of dill cream around the bowl with potatoes and salmon. Top with capers. Serve immediately.