At the farmers’ market, I found a vendor that smokes his own salmon using a hot-smoke method, rather than a simple cure. This means that the fish is cooked, as well as smoked. It’s firmer and drier than conventional smoked salmon, but so rich and meaty, I couldn’t resist buying a piece.
There was also a farmer who had a wonderful array of greens, including Tuscan (lacinato) kale, which I LOVE. Tuscan kale gets stripped off its stems, cut into ribbons boiled in salted water for about 5 minutes, then drained.
I decided to use the cooked kale as a healthy base on which to heap fried potatoes, onions, smoked salmon, and of course, a soft fried egg.
This dish is simple enough to illustrate without a recipe, since for one person, it’s basically one potato, one egg, a quarter onion, and some smoked fish (an amount to your liking). The kale could be replaced by some raw salad greens.
The dish begins with a tablespoon of olive oil in a nonstick skillet on low heat. Once the oil gets warm, add potatoes that have been peeled and diced into 1/2″ cubes, sprinkle with salt and pepper, and cover.
Toss and turn pieces occasionally, replacing the cover each time. Depending on the strength of your burners, it should take approximately one-half hour for the pieces to become slightly golden and soft. Add some diced onion and continue cooking for about 10 minutes, covered.
Raise heat and uncover. Saute for approximately 5 minutes or until golden and crispy. Taste for salt, but hold back on the salt a bit–the smoked fish is salty. When the potato/onion mixture is done, turn off the heat and add in diced smoked salmon and allow all to rest in the warm skillet while you prepare a sunnyside-up egg.
To present the dish, spread a layer of blanched, chopped kale, or a pile of salad greens, then top with hash mixture and egg. Needless to say, this is a great brunch dish as well.