Smoked Salmon And Potato Hash With Poached Eggs

Recipe Ingredients

		Hash
1 cup	146g / 5.1oz	Small-diced potatoes - blanched
2 cups	474ml	Flaked smoked salmon
1/4 cup	15g / 0.5oz	Small-diced onions
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Chopped chives
2 teaspoons	10ml	Fresh lemon juice
1 teaspoon	5ml	Egg (large)
2 tablespoons	30ml	Half-and-half
		Poached Eggs
1/2 teaspoon	2.5ml	White vinegar
1/2 teaspoon	2.5ml	Salt
4		Eggs
2 tablespoons	30ml	Chopped chives
2		Chives
		Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

For hash: In a saute pan, heat the olive oil. In a mixing bowl combine the remaining ingredients together and mix thoroughly. Season with salt and pepper. When the pan is smoking hot, saute the salmon mixture, stirring constantly for 6 minutes.

For poached eggs: Bring 3 cups of water to a boil with 1/2 teaspoon white vinegar and 1/2 teaspoon salt in a small saucepan over high heat. Crack an egg into a cup and slide the egg gently into the water. Slide another egg into the water. When the water comes back up to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes. Gently remove the eggs with a slotted spoon and drain on a paper-lined plate.

Spoon the hash in the center of the platter. Place the poached eggs directly on top of the hash. Garnish with chopped chives, long chives and Emeril's Essence.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2316 broadcast 03-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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