A few years ago, my husband and I had a weekend away to beautiful Bowen Island. We stayed at a very cute B&B that served up an amazing homemade meal every morning right to your cottage doorstep. Sadly I cannot recall the name of this place but I seem to recall one of the owners was a former chef. So the night that we arrived the two friendly owners asked if we had any dietary restrictions for our breakfast the next morning. Unfortunately for them we are probably the most annoying people possible to cook breakfast for...I don't eat meat (except fish) and my hubby wont eat eggs. So we presented them with a real challenge..we fully expected granola and yoghurt in the morning or maybe waffles or pancakes but we were delighted when a beautiful spread of salmon hashbrowns arrived on our doorstep! I love salmon and I love hashbrowns who doesn't? and so this was an absolutely fabulous breakfast. Not to mention much better for keeping my blood sugar even (hypoglycemia) than pancakes and syrup would have been.
So here is my version of this breakfast although I like to make it for a hearty dinner. There is a lot of room for improvising but here is the basis of what I do. Let me know if you can think of any other additions to this recipe that would be good.
Ingredients
1 can of very good quality salmon (thanks sister Ashley for the can from Alaska!)
3-4 potatoes, chopped into cubes
handful of chopped dill
about 1 tablespoon capers
1 onion, thinly sliced
1 bulb fennel, very thinly sliced (use a mandolin if you have one)
tablespoon or more of olive oil
pepper to taste
Sauce
about 1/2 cup plain unsweetened yoghurt
1 tbsp chopped dill
1 teaspoon horseradish
ground pepper to taste
Turn oven to 400F. Toss cubed potatoes in olive oil and spread on parchment paper. Bake for about 30 min or until golden brown.
While potatoes are cooking start frying the onion, the longer it cooks the more caramelized it will be become. After about 10 minutes of the onions frying add the fennel. Once the fennel is cooked and the potatoes golden brown add the canned salmon, dill and capers. Salmon hash is done!
To make the sauce just mix all sauce ingredients together.
Serve a big bowl of salmon hash with a dollop of sauce on top.
This was a very good quality can of salmon that my sister Ashley brought me from her trip to Alaska
Here are some old pics I found of our trip to Bowen Island about 2 years ago!
Me, pregnant with baby #1
That sounds fantastic!!! I have never cooked with fennel, but I could imagine asparagus would go nicely with the hash. That little cottage looks fab:)
ReplyDeleteTak care,
M.