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Join Bennett-Watt and learn how to make a Smoked Salmon Hash recipe part 2/2.
Tags:How to Make Smoked Salmon Hash Part 2/2,bennett watt,cooking advice,cooking lessons,cooking tips,fish recipe,mustard crème fraiche,Potatoes recipe,salmon Recipe,smoked salmon hash,smoked salmon recipe,sweet additions
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How to Make Smoked Salmon Hash Part 2/2
All right, my potatoes look nice and brown. I'm going to give this a quick flip. Yes, that’s the color I was looking for. I'm going to actually transfer these potatoes into this bowl right here. I try not to lose as many as possible, I worked so hard on those. There we go. I'm going to use the same sauté pan to sauté my salmon mixture now.
I'm going to add just a little bit of they oil, not too much because we’ve got enough whipping cream in there. This pan is already hot. I'm going to now slide my mixture into this pan. I remember my chef. She would want me to scrape that bowl up further but I think we’ll be fine.
Sauté this. Now I'm not really looking for color. I'm just really looking for the flavor sort of meld together. Now, if you were in this kitchen, you could smell the horseradish. Look at the capers just coming up lovely little pearls. I love the way they look. They’re just bright and green, sort of look like confetti. This is probably one of the funniest dishes to prepare because it's so pretty. It's very festive.
Turn my heat up just a tab. Now we’re cooking this if you remember because we do have raw fish in here and about five ounces of the fresh salmon. It is sushi-great salmon. But in this dish because it's hash, it's very American so we’re going to cook it. We’re almost done. We probably got another minute to go. Then I'm going to throw my potatoes back in the mix. These guys are lonely. They want to party. So we are going to put the potatoes back in. Mix that all up. Now if you wanted to, you can use all fresh salmon. You don’t have to use the smoked salmon or the lox. But that’s what I had on hand.
Okay, this looks good to me and I know it smells good. So, I think it's done. I'm going to let it cool for just a second. You can actually serve this at room temperature if you want in a platito which looks spectacular or you can serve it piping hot. I'm going to show you a couple of wonderful ways to present it with the crème fresh.
I'm going to get myself a little bit of room. But you know for the finishing touch for this, I want to actually put a little fresh squeeze of lemon juice in this. That’s just going to add just a wonderful flavor, another one. Then you know fish and lemons go perfectly together. I’ll give this a nice mix. All right, now of the fun part, this when we get to plate with our food.
I have a variety of different instruments or utensils or goblets that I like to use when I present. I'm going to give you some things that you can get at any culinary store and these of course require you to go out physically and actually purchase them or you can get over a catalog. But there are many shapes and sizes. This is a really nice oval one. This one is really great when you want to stock food. It's just terrific. Then this one is a heart shaped. That’s really quite fun. Then this one is the one that I use. This is kind of an all-purpose one. It’s just kind of a nice size. It's a great portion. This one is a little bit larger. It's wonderful for like maybe more of an entrée. You can also put a side salad on this. I'm going to plate this one. I’ll show you what it looks like.
Now I'm going to take the salmon and what you're going to do is just put the salmon mixture right in the mold. You're going to lightly press down, screw that out. Pick up any little spots so you don’t lose that line. I can actually get some more in here. This is a nice sized portion. Anybody would love this for lunch or even for as I mentioned place a pouched egg on top of this for brunch, great!
There you go. That would be the shape. Now of course if you use the heart, it will look very neat too. Now the other thing is that if you doing a brunch and you don’t want to do individual plates, what I would recommend is you take a spring formed pan. Put it on a large platter and just take your mixture and do the exact same thing. This is a great shape for the salmon.
Now I'm going to finish the presentation. Remember that mustard crème fresh we made earlier? I'm going to put just a nice generous dollop right there on the center. That is just going to add so much. We’re going to sprinkle some capers around this. Again, remember confetti? Oh this is so fun. I love this. And then just to add a little more color, I'm going to just top it off with some salmon. Then, I didn’t mention this but I make chive oil. If you don’t have chive oil or if you don’t have chives, you can also use green onion. Very simple, you blanch your chive for about 20 seconds in boiling water. Drain it. Put it in a blender with some olive oil and then strain it. Put in your squeeze bottle and if this keeps for months and people go nuts and you really haven’t done anything, it's an added benefit to anything that you serve. It just sort of brings it up a notch.
Oh that sounds familiar, does it? And then, look at the colors. Is that beautiful? But again, in my refrigerator I have a reduction of balsamic vinaigrette. The way you make the reduction of this is to just take your balsamic vinegar and you can get any type of balsamic. You don’t have to get the expensive kind because actually when you reduce it, it concentrates the flavor and it turns into sort of like almost sweet syrup.
So, if you get a cheap bottle of balsamic, you just reduce it down. It becomes actually like the very expensive 40-year-old balsamic. So we’re just going to drizzle this and this is going to make this plate pop.
Now, I'm just going to garnish it with a sprig of parsley just for some added color. That looks good to eat to me. Okay, there is one presentation and that’s a little formal. But I also like to look and think about the party or the experience of that I want my guest to have. When they walk in, perhaps I want to give them something immediate. If I want them to be seated, I want them to have some hype. And so I'm looking at these other types of goblets. I have an ice cream sundae goblet here which is really fun. I'm going to show you that you could easily present. You don’t need to buy these types of forms. I guess that’s really my point because anything in your cupboards probably will do and will look just as clever and tasty and interesting as any one of those forms. You can actually handmade those forms too with some foil. You know it's very simple to make those kinds of forms.
Now just top it again with that crème fresh. This one looks like an ice cream sundae and then some of the capers we talked about, here we go. Some salmon on top and I’ll just give it a little drizzle of the chive oil and a nice sprig of my parsley to add and boost the color. Now there you go. That’s a unique way, a fun way to serve that even for a Sunday brunch. You can have those all wind up and wouldn’t that be fun? I think it's so cute.
Okay, now, this is a champagne coupe. I love using this for a variety of things. You could also use a martini glass but I didn’t have one. I kind of use this as my martini glass. Again, the same kind of thing, I think you're getting the idea here. We’re going to scoop some of the salmon in but I just want you to explore and kind of just run it through your kitchen cabinets and see what you have, see what’s of interest and you’ll be amazed how even just the change of a serving dish will change the look and the feel of the party or the experience and the food always tastes better when it looks good.
A little bit of sprig here, there we go. Yes, some of that beautiful chartreuse chive oil and that’s on as well. Now the last one, don’t go away. You can’t be bored now is also something unique. Again, another type of brunch kind of thing and one of the tricks I do is if I don’t have enough as you can see, our product is blending a bit. I don’t have enough, I basically take—I go in and think “Okay, well how can I make it look full?” because this would look funny if it was only halfway. So now I'm going to sneak and this is my little trick. I’ll stick this bowl right here on the top and now I'm going to mount all the salmon in there so it's going to look full and nobody is going to know it. It's only half full.
I’ve served this out of believe it or not unused paint cans which are really fun again on a brunch table or just an informal table. You can get those at any paint shop because they sell them to the painters. They are actually are great addition. They’re only a couple of dollars. So look at that. Doesn’t that look full? You’ve never know we’re running out of the salmon, the hash. Nice big dollop here, let’s add our salmon, capers, wonderful berries. I wish you could taste this and then a drizzle of our chive oil right there.
To serve this, why not a little serving utensil that fits the occasion? I hope you enjoy this salmon hash. I think you will. I hope you enjoyed the presentation but I know your guests are going to love it.