Over the past few years we have created the tradition of going to Lake Crescent Lodge for our anniversary. I love everything about the place, but one of the highlights is the food. On one of our first trips I had an omelette for breakfast that was stuffed with smoked salmon, sweet peppers, and cream cheese and served with a side of O’Brien potatoes. It was magnificent, and when we came home and found ourselves inundated with home-smoked salmon from friends and coworkers (was it an unusually good year for salmon?) I decided to re-create it to make use of this bounty. And let me tell you, having made this with both home-smoked and store-bought, they are both good, but the home-smoked stuff makes it great. It tends to be flakier, saltier, and smokier, which gives it real punch.
This is an any-meal dish. Breakfast, brunch, lunch, dinner. All of the above. I make it in the oven but you could totally convert this to a stovetop dish if you steamed or boiled the potatoes first.
Here’s how I eat it for dinner: with a little heated cream chese and some fresh chives and a simple salad of spring greens with a dijon vinaigrette.
Here’s how Matt eats it for dinner: with a liberal sprinkling of shredded cheddar and a bowl of cottage cheese. (Hot sauce not shown.)
And here’s how I eat the leftovers for breakfast, reheated in the microwave, with a fried egg and half an avocado and a little too much cream cheese.
Smoked salmon hash
2 large waxy potatoes, such as Yukon Golds
2 sweet bell peppers
1/2 one yellow onion
6 cloves garlic
1/2 lb hot-smoked salmong (not lox)
salt & pepper
- Preheat the oven to 400 degrees F.
- Chop potatoes, peppers, onion, and salmon into 1/2″ pieces. Roughly dice garlic into 1/8-1/4″ bits. Combine all vegetables on a parchment-covered jelly roll pan. Drizzle with olive oil and sprinkle with salt and pepper. Mix well.
- Roast for 40 minutes, stirring once. 10 minutes before vegetables are done, add salmon.
- When plating, you may sprinkle the cheese of your preference over the top, which should melt a little by the time you stick a fork in it.