Ingredients:
1-1/4 lb white or red potatoes, unpeeled, cut into 1/2 inch dice
2 tablespoons unsalted butter
1/2 red onion, cut into 1/2 inch dice
1 green pepper, seeded, deribbed and cut into 1/2 inch squares
14 oz canned or vacuum packed alder smoked salmon, well-drained, picked over to remove any errant bones and flaked by hand into 1/2 inch pieces
1/3 cup half & half cream
1 tablespoon lemon zest
2 tablespoons finely chopped fresh dill plus dill sprigs for garnish
2 tablespoons chives
2 tablespoons finely chopped fresh flatleaf parsley (Italian)
Salt and ground pepper to taste
4 tablespoons vegetable oil
Small puff pastry
2 poached eggs
Hollandaise sauce
Instructions:
Place the potatoes in saucepan with lightly salted cold water to cover. Bring to a boil over high heat; reduce the heat to medium and simmer, uncovered until just tender enough to pierce with a fork, 5-7 minutes.
Meanwhile, in a non-stick frying pan over medium heat, melt the butter. Add the red onion and bell pepper and saute until tender-crisp, 4-5 minutes. Set aside. Drain potatoes and place in a bowl. Add the onion and pepper; set the frying pan aside and do not wash it. Add to the bowl the salmon, half and half, lemon zest, chopped dill, chives and parsley. Toss to mix well, taking care not to mash the potatoes pieces; season to taste with salt and white pepper and toss again.
Heat 2 tablespoons of the oil in a frying pan over medium heat. Add the hash mixture, pressing it down with spatula to form an even compact cake. Reduce the heat to medium low and cook, shaking the pan occasionally, until crusty on the bottom, about 15 minutes. If the hash cake does not move freely, use the spatula to loosen the edges. Invert a large heatproof plate over the pan. Using oven mitts, firmly hold the pan and plate together and invert them. Lift off the pan.
Heat the remaining two tablespoons oil in the same pan and slide the hash cake, browned side up, back into it, tucking any stray pieces back into place. Cook until the second side is crusty, about 10 minutes longer. Unmold onto a plate and dish into small puff pastry and add two poached eggs and favorite hollandaise sauce, garnish with dill sprigs.
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