Vinaigrette Ingredients:

• 2 T white wine vinegar
• 1 T lemon juice, fresh
• 1 T shallots,minced
• 2 T fresh dill, chopped
• 1/2 t kosher salt
• 1/2 t fresh ground pepper
• 1/2 C olive oil

Hash Ingredients:

• 12 oz. cooked salmon, 1/4 inch diced
• 12 oz. yukon gold potatoes, 1/4 inch diced
• 1 green bell pepper, 1/4 inch diced
• 2 T horseradish
• 1 t dry mustard
• 1 t garlic powder
• 1 T dill, fresh
• 2 T olive oil
• 1 C fish stock (chicken stock will do)
• 4 poached eggs
• 4 T caviar (optional)
• salt and pepper to taste

For Vinaigrette:
Place vinegar, lemon, shallots, dill, salt and pepper in a food processor and blend.Slowly add the oil. Transfer to a squeeze bottle.

For Hash:
Mix together potatoes, dill, dry mustard, garlic powder, bell pepper, horseradish, fish stock, salt and pepper. Place in a well oiled baking dish and cover with foil. Cook about 45 minutes at 375 degrees. Remove foil and brown under broiler. Serve poached egg over the top followed by caviar and sprinkle with dill vinaigrette.

Serves: 4