Ingredients:

1 pound Yukon gold or Russet potatoes, peeled and cut into 1/2-inch cubes

2 medium fennel bulbs with their lacy stalks

1/4 cup olive oil

1 cup chopped onion

1/2 hot-smoked salmon fillet, skin discarded and salmon flaked

1 teaspoon fennel seeds, crushed

Kosher salt

Freshly ground black pepper

 

Directions:

1. Bring a large saucepan filled two-thirds full with water to a boil. Add the potatoes and 2 teaspoons salt. Cook until the potatoes are tender when pierced with a knife but still hold their shape, about 5 minutes. Drain the potatoes in a colander and set aside.

 

2. Cut off the stalks from the fennel bulbs. Remove the thin lacy fronds and chop enough of them to make the 2 tablespoons; set aside. Reserve a few lacy sprigs in a glass of water for the garnish. Halve the bulbs lengthwise, and with a sharp knife, cut out and discard the tough triangular cores. Then chop enough fennel to yield 2 cups. Save any extra for another use.

 

3. Add half of the olive oil to a large, heavy frying pan set over medium heat. Add the chopped fennel and onion and cook, stirring often, until softened and lightly browned around the edges, 4 to 5 minutes. Remove to a plate.

 

4. Heat the remaining olive oil in the same frying pan and, when hot, add the potatoes. Cook, stirring occasionally, until the potatoes are golden brown, 8 to 10 minutes.

 

5. Return the fennel and onion to the frying pan and stir 1 minute to reheat. Add the flaked salmon and the crushed fennel seeds and cook 1 minute more. Season the hash with more salt and with several generous grinds of pepper. Sprinkle with the reserved chopped fennel fronds.

 

6. Mound the hash in a serving dish and garnish the center with some fennel sprigs. Serve warm.

 

Cooking tip: To crush fennel seeds, place them in a self-sealing bag and pound with a meat pounder or rolling pin, or use a mortar and pestle. Or, use a small spice grinder and grind the seeds coarsely. PC143022

 

Serves 6