Name: Salmon potato hash
Prep time: 40 min
Cook time: 4 min
Yield: 4
Cuisine: American
Ingredients: For the salmon; 1 (900g) center-cut, skin-on, salmon fillet; Extra-virgin olive oil; Salt and freshly ground black pepper; Fresh dill weed, for garnish; For the hash; 250ml extra-virgin olive oil; 4 baking potatoes, rinsed in water and cut into large dice; Salt and freshly ground black pepper; 2 onions, thinly sliced; 1 red pepper, seeds and ribs removed, thinly sliced; 2 cloves garlic; 2 spring onions, finely chopped; 3 sprigs fresh thyme, leaves removed; 1 tsp smoked paprika; Pinch cayenne pepper; For the egg; Water; White vinegar; 4 to 6 organic farm fresh eggs; For the lemony hollandaise; 3 egg yolks; 1/2 lemon, zested; 1 lemon, juiced; 1 1/2 tsps dry mustard; 3 tbsps water; Pinch cayenne pepper; Salt and freshly ground black pepper; 170g unsalted butter, melted