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Ingredients

• dill Vinaigrette:
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced shallot
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil
• Hash:
• 8 ounces center cut cold-smoked salmon fillet
• 1 red bell pepper, roasted and cut into 1/4-inch dice
• 12 ounces steamed yukon gold potatoes, cut into 1/4-inch dice
• 2 tablespoons prepared horseradish, drained
• kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh dill
• 2 tablespoons pure olive oil
• 4 poached eggs
• 4 tablespoons salmon caviar
• fresh dill sprigs, for garnish

Description

This Is A Delicious Accompaniment To Eggs-- A Great Brunch Dish. Courtesy Of Emeril.

Group Recipes