Recipes

For anyone lucky enough to visit the historic Tilghman Island B&B—located in what was once a 19th-century boarding house—that “something extra” might take the form of anything from line-caught rockfish crusted in fresh herbs to smoked salmon hash. The latter is a dish, says Jeff, that’s similar to old-world corned beef, hash, and eggs, but “just a slight bit more eclectic.”

Of course, the Busheys’ commitment to meeting their guests’ every need doesn’t end at the kitchen door. After all, what’s great food without great conversation?  “Kim and I love to talk about food with our guests,” says Jeff. “It brings people together.”

Smoked Salmon Hash

1 1/2 lbs. small red potatoes, quartered

2 T. unsalted butter

1 red bell pepper, cut into 1/2-inch dice

1 med. onion, cut into 1/2-inch dice

2 T. half-and-half with 1 tsp. horseradish added

10 oz. of your favorite smoked salmon,

sliced into 1/2-inch pieces

1 T. capers

2 T. fresh dill, chopped

1 leek (white parts only) cut into 1/2-inch dice

2 T. chopped fresh chives (for garnish)

4 T. grapeseed or canola oil

1 pinch paprika

4 large eggs

1 ripe plum tomato, sliced

1 tsp. lemon zest plus 1 T. lemon juice

4 rosemary sprigs, approx. 4 inches (for garnish)

Bobby Flay’s Smoked Yellow Pepper Sauce (optional, for garnish)

Salt and lemon pepper to taste

Place potatoes in cold, salted water and boil 4-7minutes until tender. Drain and place in a large

bowl. Heat a large cast iron skillet to medium-high, add butter, and sauté onions, leeks, and peppers for5 minutes. Set aside.

Without cleaning the skillet, add oil. Reheat to medium-high. In the bowl, lightly combine the potatoes and the vegetable mixture without mashing the potatoes. Add cream, dill, paprika, lemon, salt, and lemon pepper to taste. Toss well.

Add the mixture to the skillet and press down with a spatula. Reduce heat to medium and continue to cook without turning for 10-15 minutes, or until the bottom is crusty. Gradually start to turn the mixture over to get as much of the hash as possible to form a light crust, another10-15 minutes.

Meanwhile, heat up an egg poacher with water and a pinch of vinegar. Spray egg cups with non-stick spray. When the hash is cooked, remove it from the pan and put it back in the bowl. Add the smoked salmon on top and cover immediately with foil (this will steam the salmon lightly). Keep warm.

When ready to serve, poach the eggs for 3-4 minutes, and then season. Mold some of the hash mixture in the middle of a plate to form a circle, and add the tomato and then the egg on top. Garnish with fresh chives, smoked pepper sauce, and a rosemary sprig. Enjoy!

If you just can’t seem to get the recipe exactly right, then we recommend you stay the night at the Chesapeake Wood Duck Inn on Tilghman Island. The Busheys might not serve Smoked Salmon Hash, but whatever it is, it’s sure to be exceptional. The inn is located at Gibsontown Road at Dogwood Harbor, 800-956-2070 Email: woodduck@skipjack.bluecrab.org.