Smoked Salmon Hash with Lemon-Parsley Vinaigrette
- 3 tablespoons finely chopped Italian parsley leaves
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 medium garlic clove, minced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
- 1 teaspoon water
- Kosher salt
- Freshly ground black pepper
- 2 medium shallots, small dice
- 6 ounces sliced smoked salmon, cut into bite-sized pieces
- This recipe is gluten-free
- Produce
- Italian parsley, leaves (3 tablespoons)
- Lemon, zest (1/2 teaspoon)
- Shallots, medium small (2)
- Yukon gold potatoes (1 1/2 pounds)
- Seafood
- Smoked salmon (6 ounces)
- Cooking & Baking
- Black pepper, Freshly ground (2)
- Garlic clove, medium (1)
- Kosher salt (1/4 teaspoon)
- Kosher salt (1)
- Olive oil, extra-virgin (4 tablespoons)
- Drinks
- Lemon juice, freshly squeezed (1 tablespoon)
- Water (1 teaspoon)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published March 20, 2012 (11 months ago).
69 people saved this recipe.
