Salmon Hash with Dilled Crème Fraîche

Salmon Hash with Dilled Crème Fraîche
Photo by Amy Albert

Ingredients

  • 1 lb. Yukon Gold or red-skinned potatoes, unpeeled, cut into ½-inch dice
  • 4 fried or poached eggs (optional)
  • Fresh dill sprigs
  • ½ medium onion, diced (about 1 cup)
  • 1 cup crème fraîche or sour cream
  • 3 Tbs. snipped fresh chives or thinly sliced scallion tops
  • Salt and freshly ground black pepper
  • + 11 more ingredients
    • 1 Tbs. chopped fresh dill or 1-½ tsp. dried dill
    • 1 Tbs. chopped fresh dill or 1-½ tsp. dried dill
    • 1-½ Tbs. vegetable oil
    • Drained capers
    • Prepared horseradish (optional)
    • 1 tsp. Dijon mustard
    • Squeeze fresh lemon juice (optional)
    • 1-½ Tbs. unsalted butter
    • 1 lb. cooked skinless salmon fillet or hot-smoked salmon, flaked
    • 2 Tbs. half-and-half or cream
    • Pinch kosher salt

In a small bowl, stir together the crème fraîche, dill, salt, and lemon juice, if using. Taste and adjust the seasonings; set aside.

View full recipe at Fine Cooking

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