Smoked salmon hash
5 tablespoons unsalted butter, divided
1 1/2 pounds Yukon Gold potatoes, cut into ½-inch cubes
1 red onion, minced
3/4 pound cold-smoked salmon, flaked into ½-inch chunks
1/2 cup heavy cream
1 tablespoon prepared horseradish
1 teaspoon coarse-grain mustard
1 garlic clove, finely chopped
1 tablespoon finely chopped fresh dill
Salt and pepper
1/4 cup capers, drained
1/4 cup crème fraîche
Lemon juice, to taste
2 tablespoons chopped chives
1. Heat 4 tablespoons butter
in a large cast-iron skillet over medium-high heat. Add potatoes to skillet and cook for 8 minutes, stirring only once or twice, until browned and beginning to crisp.
2. Add the remaining tablespoon
butter to the skillet along with the onions. Cook the onions, stirring occasionally, until they have softened, about 10 minutes. Add the salmon, cream, horseradish, mustard, garlic and dill to the skillet, as well as salt and pepper to taste. Stir gently to combine.
3. Continue cooking
the mixture over medium-high heat for another 10 minutes, turning the hash in parts every few minutes and loosening any crusty bits, until potatoes are well browned. Stir in the capers.
4. In a small bowl,
combine crème fraîche and lemon juice to taste. Remove the hash from heat. Serve with a spoonful of crème fraîche and garnished with chopped chives.