I don’t know about you, but I’m still smarting a bit from the Super Bowl. Actually, I’m smarting a lot. At any rate, while the game was the least exciting Super Bowl I’ve ever watched, our pre-game dinner was pretty darn fabulous. Typically, I make a meal of foods representing both teams, and even if I’m only routing for one of those teams, we still make sure everyone is honored. This year’s menu went like this:
- Grilled Ancho Chili Bison Steaks
- Baked Anasazi beans with bacon
- Potato, Fennel and Smoked Salmon Hash
- Colorado Cowboy Cookies
If you ever have an opportunity to get bison strip steaks from Whole Foods, I highly recommend it. They are worth every penny. Steaks you can cut with a fork. Yum, yum and yum.
But on to Seattle. This dish was our Seattle representation and it was equally awesome (and a bit more budget friendly than the steaks). I would make this again for brunch and add an over easy egg to the top. Ohhhhhh, so delicious! And our leftovers were terrific warmed up for a second supper!
A note about smoked salmon: Most smoked salmon you find in the grocery is cold-smoked salmon, sliced very thin and usually served on bagels. You know what I’m talking about. For this dish, though, you want the hot-smoked variety. Hot-smoked salmon is a thick fillet of fish smoked over a heat source. It is harder to find in a regular grocery (at least in North Carolina), but specialty grocers like Whole Foods carry a nice assortment. We bought a maple smoked version produced in Alaska, and it was pretty phenomenal. Highly, highly recommend this.
Although my Denver Broncos completely tanked, we still had a great pre-game celebration that included some new recipes, so the evening wasn’t a total loss. Click HERE for last year’s Super Bowl menu!
Potato, Fennel and Smoked Salmon Hash (serves 6 as a side dish or 4 as an entree)
- 1 lb. Yukon gold potatoes, scrubbed and cubed into 1″ or 1 1/2″ cubes
- 3 tbsp. cooking oil (I used reserved bacon fat)
- 1 yellow onion, peeled and chopped
- 2 bulbs of fennel, cored and sliced
- 1 teaspoon dried fennel seeds
- 1 package hot-smoked salmon, skin removed
- Kosher or sea salt and freshly ground pepper
- In a stock pot, add the potatoes, 1/2 teaspoon kosher or sea salt and water to cover. Heat the water and boil the potatoes for 5 minutes or until just soft.
- Drain the potatoes and let sit while you prepare everything else.
- In a large skillet, heat 1 tablespoon of the cooking oil or bacon fat over medium heat.
- Add the onion and cook for 2-3 minutes or until onion is translucent and soft.
- Add the sliced fennel and cook for about 5 minutes or until the fennel is soft. Add the fennel seeds, salt and pepper to taste.
- Remove the fennel/onion mixture to a bowl and set aside. Wipe the skillet clean.
- Add the remaining oil/bacon fat and heat over medium heat. Add the drained potatoes, and cook for about 10 minutes. You want the potatoes to be nice a browned with a little crust on them, so don’t stir the potatoes too often.
- Add the fennel mixture to the potatoes and stir well. Gently flake the salmon and add to the skillet. Cook until everything is heated through.
- Check for seasoning and add salt and pepper if needed.
- Serve immediately.
- For brunch or for a heartier supper, add a poached or fried egg to the top!