Smoked Salmon Hash with Puffed Pastry Nest
Indulge in the perfect blend of savory elegance with this Smoked Salmon Hash with Puff Pastry Nest recipe. This gourmet dish combines crispy, golden puff pastry nests with a hearty hash of tender potatoes, sweet red bell peppers, and smoky salmon, all sautéed to perfection in a medley of butter and olive oil. Fresh dill and a squeeze of zesty lemon lend a bright, aromatic finish. Top it off with a fried or poached egg for an irresistible brunch centerpiece or a stunning dinner option. Ready in under an hour, this recipe is a delightful fusion of textures and flavors, ideal for impressing your guests or treating yourself to something special. SEO keywords: smoked salmon recipe, puff pastry nest, brunch ideas, gourmet breakfast, salmon hash.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 200 grams Smoked salmon
- 2 medium Russet potatoes
- 1 medium Red bell pepper
- 1 small Red onion
- 2 cloves Garlic cloves
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 tablespoons Fresh dill
- 1 whole Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly dust a clean work surface with all-purpose flour. Roll out the puff pastry sheets and cut them into 4 equal squares. Gently press these squares into greased muffin tin cups to form 'nests'. Prick the bottom of each nest with a fork to prevent puffing during baking.
Bake the puff pastry nests in the preheated oven for 12-15 minutes or until golden brown. Remove and set aside to cool slightly.
Peel and dice the potatoes into small cubes. Bring a pot of salted water to a boil and blanch the potatoes for 4-5 minutes. Drain and set aside.
Dice the red bell pepper, red onion, and mince the garlic cloves.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the blanched potatoes and sauté until crispy and golden brown, about 8 minutes.
Push the potatoes to one side of the skillet and melt the remaining tablespoon of butter on the other side. Add the diced red bell pepper, red onion, and minced garlic. Sauté for 5 minutes or until the vegetables are softened.
Chop the smoked salmon into bite-size pieces and add it to the skillet along with the sautéed vegetables and potatoes. Cook for 2-3 minutes to warm through.
Stir in the freshly chopped dill, squeeze half a lemon over the mixture, and season with salt and black pepper. Remove the skillet from heat.
To assemble, spoon the smoked salmon hash into the puff pastry nests, dividing evenly among the 4 nests.
Optionally, fry or poach an egg for each serving and place it on top of the smoked salmon hash for added richness.
Garnish with additional dill and serve with a wedge of lemon on the side. Enjoy immediately!
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 4494 mg | 195% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 16.7 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 38.3 mcg | 192% | |
| Calcium | 278 mg | 21% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3232 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
