Chef John Slattery joined us in studio for wedding week to make a dish perfect for a bridal brunch or even a post-reception brunch for out-of-town guests. Chef Slattery made crispy smoked salmon hash browns and paired them with peppered eggs and a hollandaise sauce with topped with dill. Incoporating the best local spring ingredients, such as ramps and asparagus, he demonstrated how this sophisticated dish can come together in snap!
Smoked Salmon Hash Browns with Peppered Eggs & Dill Holanndaise
Smoked salmon hash browns:
1 Package smoked salmon, shredded
4 waxy potatoes
1/4 cup Chopped green onions
2 tbsp. Flour
Salt/pepper to taste
Pinch of cayenne pepper
Preheat Griddle. Grate the potatoes and remove and excess moisture, combine ingredients and mix thoroughly. using a spoon or scoop drop about balls of mix about 2oz on griddle and flatten with spoon, cook about 3 to 4 minutes on each side until golden brown. Serve Immediately.
Peppered Eggs & Dill Hollandaise
5 Egg yolks
tsp White pepper
5 Dashes tabasco sauce
tbsp. Lemon juice
tsp. Chicken base
8 oz Clarrified Butter at 165 degrees
2 tsp. Chopped dill
Place yolks in bowl of food processor and add all ingredients except butter and dill… Turn on Processor and very slowly add 165 degree butter…. Sauce should be thick, fold in chopped dill.