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