Butter for the pan
1 lb of potatoes (red or Yukon golds), diced
8 ounces hot or cold smoked salmon
1 cup of asparagus
1 tablespoon fresh dill
1 tablespoon of Dijon mustard
3 tablespoons of extra virgin olive oil
2 tablespoons of lemon juice
2 tablespoons of horseradish
1)In a large sauté pan, melt a few tablespoons of butter over medium heat. Add onion & potatoes. Place the lid over the pan. Peek in and stir occasionally, allowing the onions and potatoes to cook through until tender.
2) Add smoked salmon, asparagus, and a tad more butter and simmer uncovered. Stir occasionally and let the mixture form a crispy crust – about 10 minutes.
3) Toss the hash with the tangy dill vinaigrette (just premix all of the sauce ingredients together)
4) and BAMM!!!