Smoking your own salmon

We were going to just post a video clip of how to hot-smoke salmon at home (see below), and then decided, Oh, what the heck…so, here’s the whole recipe from this week’s “haute & light” menu!


-The Team

Rosemary-Tomato Scrambled Eggs; Smoked Salmon Hash

Rosemary-Tomato Scrambled Eggs

Yield: 4 servings
Active Time: 10 min.
Total Time: 45 min.

  • 4 tbsp. olive oil
  • 1 large yellow onion
  • 2 tomato, diced
  • 4 tsp. rosemary
  • 4 eggs
  • Salt & Black Pepper, freshly ground

Peel and chop onion. Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Add the tomatoes and cook over low heat until any liquid evaporates, about 40 minutes.

Whisk the eggs in a bowl until well blended. Season with the rosemary, a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes.

Turn out onto a serving plate. Serve immediately.

Smoked Salmon Hash (6b)

Yield: 4 servings
Active Time: 10 min.
Total Time: 20 min.

  • 2 tbsp. olive oil
  •  1 ½ lb. Yukon gold potatoes
  • 1 cup onion, chopped
  •  4 oz. hot-smoked salmon, broken into flakes (see video, below)
  • 2 tbsp. sour cream
  • 2 tsp. prepared horseradish
  • 1 tsp. Dijon mustard
  • 2 tbsp. green onion, chopped
  • 1 tbsp. fresh parsley, minced
  • Salt & Black Pepper, freshly ground
  • 1 lemon, cut into wedges
  • 4 tbsp. sour cream for serving

Switchable! Not a big salmon fan? This recipe is also delish with cubed smoked ham. Use the same proportions as salmon.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>