Many years ago my family made a cookbook for our family reunion.  Everyone in our family cooks so it was a pretty great little cookbook.  This was the recipe from my cousin Gary and his wife Constance.  They are seriously fantastic cooks and fabulous people in general.  They recommended this dish as a Christmas morning brunch.  I make it for brunch a few times a year because I do not have that kind of self-control.  I LOVE this with some sautéed swiss chard and a poached egg.  I have also brought this dish as a salad to pot lucks (the earthenware bowl in the photo) and it was greatly appreciated.  The roasting can be done in advance.  Just add the salmon and fresh herbs right before serving.  I prefer roasted salmon (the kind that comes in a big chunk) over lox (the thinly sliced, rich salty stuff).  I guess that just goes to show that some of my tastes remain Pacific Northwest in style, despite the fact that I have lived in New York City for nearly 20 years.

SMOKED SALMON HASH WITH FRESH HERBS

• 10 red potatoes cut into 8 wedges
• 1 large red onion cut into strips
• 1 fennel bulb sliced
• 5 garlic cloves sliced
• 1 red bell pepper cut into strips (this is my addition and I only add it in the summer)
• 3 Tablespoons olive oil
• 1/2 teaspoon fennel seeds
• 8 oz smoked salmon
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons minced fresh parsley
• 1 Tablespoon minced fresh tarragon
• 1 and 1/2 Tablespoon minced fresh dill

1. Pre-heat the oven to 400 degrees.
2. Combine the potatoes, onion, fennel, red pepper (if you are using it) and garlic in a very large bowl.  Toss the vegetables with the oil and sprinkle with fennel seeds.  Spread the vegetables out over two roasting sheets and bake for 55 minutes.  Give them a stir at least once.
3. Meanwhile you can chop the herbs.
4. When you are ready to serve, combine the roasted vegetables with the fresh herbs and salmon and a bit of extra virgin olive oil.