Speaker: It's absolutely perfect for the weekend for the Smoked Salmon Hash with the little potato and fennel, you are really, really going to enjoy these. So, the first thing you want is a nice big potato. Perfectly, one of these really big bacon potatoes works especially well for this and we are just going to cut this into nice little wedges. Make sure they are nice and even, because that will really ensure that they all take the same time to cook. Now, the first thing we are going to do is just frying of those potatoes in the little pan. Now, there is a very interesting recipe that we are using for this. I have actually got some bacon drippings. Now, for those of you who aren't exactly sure what that is, whenever you cook bacon on a tray, you find that the lot of the nice fat comes out of the bacon and the bacon will lie in that. So what we do is we save that, because not only these are going to ensure that our potatoes don't stick together, it's absolutely bursting full of flavor and it's going to give a really nice unique flavor to our potatoes.
So, we put that on a nice medium heat and just let it warm up for a second. So, there is a nice medium heat there and we are just going to drop our potatoes in there. I am also going to add a few nice little fennel feed and we are just going to toss those off for about a couple of minutes on that nice medium heat. So, there is a start in the color up nicely and then we get a nice amount of black pepper in there, generous of the black pepper. Also, going to season them with salt and a little bit of paprika. Now, the paprika is the key here because not only is it going to give us a nice flavor, but it's also going to help those potatoes to brown up nice and evenly. So, just a little dough, if you are not confident with dough mix, by all means you choose a little spoon, that might make your life a lot easier. So, those are nice and evenly coated. I am going to turn my gas off and I am going to transfer them to an oven tray. So, you can see already that nice color that they are taking on. Thanks to the browning and the paprika.
I am going to pop those into the oven now and it's probably going to take 45 minutes to an hour on a nice medium heat to soften up perfectly. So, those potatoes have been in there for about half and hour now. Now what I am going to do is just give them a little stay on the tray, making sure that they are not sticking. But believe me, with those nice bacon drippings, there is very little chance of those sticking. So now, what I am going to do next is to pair those nice little vegetables for this fish. So, I have got a medium heat, I am just going to start off with a little bit of olive oil. Once that comes up to a nice heat, we are going to get our onion to that, we are also going to place our nice fennel in there. We are just going to sauté these slowly for about four or five minutes until it soften up nicely. So those are starting to soften up nicely that have been in there for two or three minutes, I am just going to season them up with a little bit of black pepper and I am going to place two nice big streaks of rosary in there, just hold because we will pick them out again later, but they are going to incorporate that nice flavor in there.
I will just toss them up and because we have got that nice low medium heat, nothing is sticking, nothing is cooking furiously, just a nice even sweating. So, after about another minute's cooking, we are just going to add in our nice red peppers. Now, the reason what I have put there a lot softer vegetable and the onion and the fennel, their cooking time will be a lot less. I will just toss those on and I think another couple of minutes are cooking and that will be absolutely perfect and we can take it on to the next stage. So, those potatoes are just about ready to come out that have been in there for about four to five minutes on a medium heat and you can see really browned up nicely. So, what I have here is a nice bow and I am just going to go straight into that bow because that I have nice bacon dripping, they really haven't stuck at all and then you will have a fantastic flavor in them. So, what I am going to do next as I go back to my vegetables, I am not going to stock a rosary that I put in earlier, it has got to come out and we are just place those vegetables nicely over our wedges.
I am also got some lovely fresh aromatic chopped herbs that are going to bring this together really nicely and it's very important that the adieus at the end stay nice and green. So, I am going to start with a little bit of chopped basal. Some lovely chives and chives make a wonderful that comes into the smoke salmon as goes dill which is my next herb and I am just going to finish it of with some nice chopped parsley. Just a nice little bit of fresh tarragon, I am not really complement the salmon fantastically. So, I am going to get my nice smoked salmon out of the fridge which I have. I am using obviously a lovely wild Irish smoked salmon which I am just going to cut that in some nice juliane or thin slices. But when you are using smoked salmon, you really want to make sure that any little brown pieces are out, this one is a very good quality, so this is known in there. But that little brown part of the meat really doesn't taste very good at all. So, I just cut it out and use that nice pink part. So, all we are going to do is just toss that around the outside of our wedges, make sure that our wedges are nicely combined.
I have got vegetable runs all the way through, really, really flavorsome. Of course I washed my hands just before I did this. Really is the best way to play it up as you are using your nice clean hands. So, just around like that and we are pretty much ready to serve.
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