New This Month

Smoked-Salmon Hash


This elegant interpretation of hash melds smoked salmon with green peas, creamy potatoes, and dill. Buttery leaves of Bibb lettuce create a simple but striking backdrop; a glass of California Chardonnay ties the flavors together.

  • Servings: 4

Source: Martha Stewart Living, April 2007


  • 1 pound red potatoes, cut into 1/2-inch dice
  • 3 tablespoons unsalted butter
  • 1 medium red onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 8 ounces thinly sliced smoked salmon, torn into 2-inch pieces
  • 1 head Bibb lettuce, leaves separated, for serving
  • 2 teaspoons fresh dill, coarsely chopped
  • Coarse salt and freshly ground pepper


  1. Put potatoes into a medium saucepan; cover with cold water, and bring to a boil. Reduce heat, and simmer until just tender, about 6 minutes. Drain; set aside.

  2. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add wine; cook until liquid has almost evaporated. Add potatoes, cream, and 1/2 cup water. Simmer until sauce is creamy, about 12 minutes. Add peas; cook 2 minutes.

  3. Arrange salmon over lettuce on plates. Spoon potato mixture over top; sprinkle with dill, and season with salt and pepper. Serve immediately.

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