Wild Salmon Hash
If salmon is not readily available when making this dish, substitute any fish you like; choose what’s plentiful in your neck of the woods.
Makes 4 servings.
2–3 leeks (about ½ pound)
2 tablespoons butter, preferably clarified
1 pound fresh wild salmon (or other fish), skin and bones removed, cut into 1-inch dice
3 cups diced already roasted red potatoes
1 teaspoon kosher salt
1½ teaspoons freshly ground black pepper
1 cup heavy cream
¼ cup chopped fresh chives, for garnish (optional)
- Trim off the root end and dark green leaves from the leeks, leaving just the white and light green parts. Slice lengthwise, then crosswise into ¼-inch-thick half-moons. Place in a bowl filled with cold water and swish around to remove sand and dirt. Lift leeks out and drain in a colander.
- Place a large (12- to 14-inch), nonstick sauté pan over medium-high heat for several minutes. When hot, add the butter, tilt to melt it and coat the pan, and then add the leeks. Sauté for about 3 minutes, or until the leeks soften and start to turn golden around the edges.
- Add salmon and sauté until it begins to turn opaque, about 3 minutes.
- Add potatoes and sauté, stirring occasionally, for 5–6 minutes. Season with salt and pepper.
- Add cream and simmer until most of the liquid has evaporated and the cream has thickened enough to bind the hash together. (Don’t reduce too much or the cream and butter will separate.)
- Serve with 2 eggs (any style) and toast. Garnish with chives.