Smoked Salmon Hash with Lemon-Parsley Vinaigrette Recipe

Ingredients

• 3 tablespoons finely chopped Italian parsley leaves
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 medium garlic clove , minced
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
• 1 teaspoon water
• Kosher salt
• Freshly ground black pepper
• 2 medium shallots , small dice
• 6 ounces sliced smoked salmon , cut into bite-sized pieces

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Smoked Salmon	100g cooked	208
Potato	1 medium (173g) baked	161
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.