Photo: Caroline Attwood
Smoked salmon hash brown with poached egg and hollandaise sauce
18 ingredients
30 min + 30 min
Serves 4
openrecipes
Use up leftover salmon and potatoes in this quick and tasty festive brunch for four.
Estimated Nutrition (whole recipe, rough)
791
Calories
52g
Protein
44g
Fat
45g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Smoked Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50ml/2fl oz white wine vinegar
- 6 peppercorns
- 1 bay leaf
- 1 sprig tarragon
- 2 egg yolks
- 110g/4oz clarified butter
- 1 lemon
- 1 tbsp wholegrain mustard
- pinch cayenne pepper
- 1kg/2lb 4oz cooked potato
- 400g/14oz cooked salmon
- 150g/5½oz smoked salmon
- 150g/5½oz crème fraiche
- 2 tbsp chopped dill
- 75g/2½oz unsalted butter
- , to taste salt
- 1 tbsp white wine vinegar
- 4 free-range eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes