Author Notes
A Sunday favorite in our house is to cook up a hash with potatoes and onions in a skillet with a bit of meat from last night's dinner, then flavor it all with a deglazing sauce and maybe some herbs. This is not that hash. Instead, I wanted to highlight the last bit of really good smoked salmon we picked up on a recent trip to Seattle and decided to serve it with a mustard sauce from Marcus Samuelsson's Aquavit cookbook. Although Samuelsson says the mustard sauce should be prepared at least four hours ahead of time, I made it as the vegetables roasted and served it almost immediately, to no complaints. —chezjewels
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Ingredients
- For the hash
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1
large sweet potato, cut into 1-inch pieces
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1
medium onion, cut into thick quarter-moon slices
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1/2 cup
grape tomatoes
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2 tablespoons
grapeseed or other neutral oil
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salt, to taste
-
1/4 pound
smoked salmon
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2
eggs
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fresh snipped dill, to garnish
- For Marcus Samuelsson's Mustard Sauce
-
2 tablespoons
honey mustard
-
1 teaspoon
Dijon mustard
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2 teaspoons
sugar
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1 1/2 tablespoons
white wine vinegar
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1 tablespoon
cold strong coffee
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pinch of salt
-
pinch of freshly ground black pepper
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3/4 cup
grape seed oil or canola oil
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1/2 cup
chopped fresh dill
Directions
- For the hash
-
Preheat the oven to 425 F. Toss the sweet potato pieces in 1-1/2 tablespoons of the oil and salt generously. Spread the potato pieces in a large shallow roasting pan and roast for 12 minutes.
-
Meanwhile, toss the onion slices in the remaining 1/2 tablespoon of oil and some more salt. Add them to the potatoes, and return them to the oven for an additional 12 minutes, or until the vegetables are cooked through and starting to brown on the edges.
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Add the whole grape tomatoes to the pan with the vegetables and roast for about five more minutes, until all are soft.
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Take the roasting pan out of the oven and add the pieces of salmon to it, to let the salmon just warn through from the heat of the pan.
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Cook your eggs as you like, but this dish is always preferable with a runny yolk to add an extra unctuousness to the sauce. I poach my eggs, but would not mind sunny side up in a pinch.
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To serve, put a bit of the Mustard-Dill Sauce on each plate. Place the salmon and roasted vegetables over the pool of sauce and top with an egg. Crack some salt & pepper over the egg, and garnish with snipped dill. Serve immediately.
- For Marcus Samuelsson's Mustard Sauce
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Up to a day ahead, prepare the mustard sauce. Combine both mustards, the sugar, vinegar, coffee, salt, and pepper in a blender. With the machine running, add the oil in a slow, steady stream, blending until the sauce is thick and creamy. Transfer to a bowl and stir in the dill. Cover and refrigerate for at least four hours, or overnight, to allow the flavors to marry.
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