Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I made this recipe for my husband yesterday for our 16th anniversary (marking more of my life with him than without), and he absolutely LOVED it. I cooked the potatoes with coconut oil instead of olive, and we have a dairy allergy, so I used a vegan sour cream. We also didn’t have any horseradish in the house (which made me sad, because I love horseradish), so I subbed some wasabi paste – so so so good!!
Thanks for the recipe! I’ve loved everything I’ve made from your site; you never disappoint!
Just made this for Sunday brunch, and it was delicious! I substituted cream cheese for the sour cream, which worked just fine. The fresh herbs made a difference!
Salmon is expensive down here in tropical waters, and I have no idea where to get smoked salmon other than the internet by mail, but smoked marlin is available in local markets. Your recipe makes my stomach rumble, and my doctors have told me not to eat red meat anymore, so this recipe is a must try, although I’ll have to substitute marlin for salmon.
I’m from Europe, so I made it not for breakfast but for dinner. It was amazingly good, mmmmmh very very good! I’ll make it again, thanx!!!
Thanks for the tip on the pots & onions. I think that I usually cut the potatoes into cubes that are 1/4 to 5/8″; I’m making the dish tonight and will make it a point to pare them down to the 1/4″ size. Again, Thanks!
Hi! Can you please tell me about hot-smoked salmon? Did you smoke the salmon or can you purchase this at a grocery store. Thanks!
I bought the hot-smoked salmon at the grocery store, vacuum-packed and refrigerated. Hot-smoked is just a method of smoking salmon. The salmon ends up being firmer than cold-smoked. ~Elise
do you try recipe with red chili yunnan or star anise,maybe creat better flavors.hehe…
When I add the potatoes and chopped onions to the skillet at the same time, either the onions burn or else the potatoes won’t brown (at lower heat) and just soak up all the oil. What am I doing wrong?
Get the oil hot first, and keep flipping the mixture every few minutes. You do want it to get browned, a little char is okay. Also make sure you are using a thick-bottomed pan, a cast iron pan will work best. ~Elise
You can have this dish any time of day but it is mainly made for breakfast, its been around for eons in the Kosher diet, its called eggs & lox, a similar version of what you have here. Just a little “useless knowledge”.
my brother-in-law is a butcher and does a fantastic candied/smoked trout. I think I’ll try this recipe using that!