The Humble Hash

In the years during, and post, World War 1 and 2, and for several years to follow, the humble Hash dish was a popular meal in most households due to the basic, low cost ingredients.
The traditional dish comprises of chopped and diced meat, potatoes, spices and onions.   Due to rationing limiting the availability of fresh meat in the war years corned beef became a popular meat in the dish.
It isn't a dish I ever fancied much as I'm not a great lover of corned beef, but it seems that new variations are developing and becoming more popular on restaurant menus.

One variation I have come across recently is Smoked Salmon Hash.
We had an excess of salmon in the fridge at work so I took a look through Pinterest for ideas on how I could use it and come across the hash dish.
So quick and easy to make and tastes absolutely delicious. This dish now appears regularly on our lunch menu and is always popular.

Smoked Salmon Hash Topped With A Poached Egg and Served With Salad.

For each person allow:
1 1/2 potatoes (par boiled and diced 1/2in squares)
2 slices smoked salmon (cut into small thin slices)
Handful finely chopped red onion and red pepper
Capers (amount according to taste)
Chopped dill
S&P to taste.
25g butter
1 or 2 poached eggs

In a frying pan melt butter and throw in the potatoes, onion and pepper. Fry until the potatoes start to brown and crisp, then add salmon, capers, dill, salt and pepper.
Cook for a further couple of minutes and serve topped with 1 or 2 poached eggs. I added a side salad when serving and a wedge of lemon.

As the salmon hash is so popular on the menu I decided to have a go at a breakfast hash as a Sunday morning breakfast special at The Nook this week.
Promoted by our waitress Sarah once again it proved to be a big hit with diners and I sold several portions.

Breakfast Hash with Potatoes, Sausage, Bacon and Smoked Applewood Cheese, Topped With 2 Poached Eggs

For each person allow:
1 1/2 potatoes (par boiled and diced into 1/2in squares)
Handful diced red onion and red pepper
1 cooked sausage (cut into small pieces)
1 rasher cooked bacon (cut into small pieces)
25g - 50g smoked applewood cheese (grated or chopped)
S & P
25g butter
1 or 2 poached eggs.

In a frying pan melt butter and throw in the potatoes, onion and pepper. Fry until the potatoes start to brown and crisp, then add the sausage, bacon,salt and pepper.
Cook for a further couple of minutes then scatter the Applewood over the top and grill for a minute until melted. Serve topped with 1 or 2 poached eggs and parsley.

For my next trial recipe I am going to swap white potatoes for sweet potatoes and use Spanish and Italian meats, herbs and spices.

For perfect poached eggs use this method -
Fill a non stick frying pan with water and boil to just before boiling point. Crack each egg into a cup first then slide it into the water. Turn off your heat and add a lid to the saucepan, then set your timer for 4 minutes.
Remove the lid and serve - nothing could be easier!
And there you have it,

Linking up this week with:
Tasty Tuesdays
Foodie Fridays and Everything Else  

Smoked Salmon, Caramelised Red Onion and Cream Cheese Starter

The Old Red Lion in Litchborough is due to play host for it's 2nd wedding later this year and is, at present, discussing menu options with the bride and groom.
 The couple have already been for Sunday lunch to see what our roasts are like and last weekend viewed our marquee, which had been erected outside for a christening. Tomorrow they have arranged to sample some starters and desserts that will be on offer for their big day. In preparation for this I was asked to put together some starter ideas featuring smoked salmon.
 On Wednesday I put together 3 options with this one below being my favourite by far.

First I made a shortcrust pastry tart case.
The pastry was rolled and placed in a fluted tart tin, onto which I put baking beans, to weigh it down, whilst cooking. This is known as 'Blind Baking'.

Baking Blind

Once the pastry is cooked the beans can be removed and the pastry case left to cool.

Baked tart case

Whilst the pastry cooked I chopped some red onion and placed in a saucepan with brown sugar, balsamic vinegar and a drizzle of honey and cooked til the liquid has reduced down and a caramelised mixture had formed.

Making the caramelised  red onion

Leaving that to cool I piped some cream cheese, mixed with some paprika, around the inside edge of the cooled tart case.

Piping the cream cheese

When my caramelised red onion had cooled I spooned it into the center of my tart case.

Place the red onion chutney in the center

I got a long strip of smoked salmon and rolled it round to look like a rose and positioned on top of the red onion mix.

Smoked salmon,red onion and cream cheese starter

Simple, but very effective, I served on a square plate with some lemon.

Smoked salmon,red onion and cream cheese starter

The combination of flavours and textures tasted lovely.

It will be interesting to find out how well it will be received tomorrow at the tasting.