Serves
Makes 4 servings
Ingredients
- 2 (1 pound) Yukon Gold potatoes, peeled, grated and drained
- ½ pound unsalted butter, melted and clarified, divided
- Kosher salt and freshly ground black pepper
- 1 shallot, finely chopped
- 5 dill sprigs, finely chopped
- ½ cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- ½ pound smoked salmon, thinly sliced
- Dill sprigs, for garnish
Procedure
Preheat the oven to 425 degrees.
To make potato hash: In a large mixing bowl, combine grated potatoes, add ¼ pound clarified butter, and season with salt and pepper. Thoroughly combine.
Place a large, nonstick skillet over high heat, until almost smoky-hot. Using the remaining clarified butter; add enough butter to cover the bottom of the pan. Scoop a tablespoon of potato mixture and mold into the desired round potato shape. Add the shaped potatoes to the pan and cook until crispy and golden color on the outside, about 2 minutes. Reduce the heat to medium low and, using a spatula, turn the potato hash over, sautéing until golden-brown on the other side, about 3 minutes.
Remove from the pan and transfer onto a baking sheet. Place the baking sheet into the oven to cook until crispy throughout, about 10 minutes.
To make dill cream: In a medium mixing bowl, combine shallots, dill, sour cream and lemon juice. Using a whisk, beat until thick and creamy. Taste mix, and season with salt and pepper.
To assemble and serve: Remove the hash potato from the oven while still warm. Arrange the smoked salmon over the hash potato, and place a dollop of the dill cream on the top. Place a dill sprig on top of the cream for garnish.
