Bonnie says: This is a great way to use up bits of leftover smoked salmon or to make a little bit go a long way. If the smoked salmon gets too hot after adding it to the potatoes, it will cook and flake a little, but it will still taste great. You can also make this dish with leftover cooked salmon.
 
Fran says: One serving of this dish contains 15 grams of protein, 2 grams of fibre, generous amounts of vitamin D, folate, calcium, iron, potassium and selenium—all for only 252 calories.

Ingredients

2 tbsp (25 mL) vegetable oil
1 small onion, chopped
2 cups (500 mL) diced cooked potatoes (about
1 lb/500 g), in approxi­mately 1/2-in/1-cm pieces
1/4 cup (50 mL) milk or cream
4 oz (125 g) diced smoked salmon
1 tbsp (15 mL) chopped fresh dill or tarragon
salt and pepper to taste
4 poached or fried eggs
Freshly ground black pepper

Get Cooking

1. Heat oil in a large nonstick skillet. Add onions and cook until lightly browned, about 4 minutes.
2. Add potatoes. Cook a few minutes, mashing potatoes just slightly. Cook until potatoes are lightly browned. Add milk and heat thoroughly.
3. Stir in salmon and dill. Remove from heat and season with salt and pepper, to taste.
4. Divide potato mixture between four plates and top each with a poached or fried egg. Sprinkle each egg with freshly ground black pepper.

Makes 4 servings.

Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.

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