Roasted Sunday Brunch with Smoked Salmon Sweet Potatoes and Mustard Dill Sauce
Ingredients
- For the hash
- 1 large sweet potato, cut into 1-inch pieces
- 1 medium onion, cut into thick quarter-moon slices
- 1/2 cup grape tomatoes
- 2 tablespoons grapeseed or other neutral oil
- salt, to taste
- 1/4 pound smoked salmon
- 2 eggs
- fresh snipped dill, to garnish
- For Marcus Samuelsson's Mustard Sauce
- 2 tablespoons honey mustard
- 1 teaspoon Dijon mustard
- 2 teaspoons sugar
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon cold strong coffee
- pinch of salt
- pinch of freshly ground black pepper
- 3/4 cup grape seed oil or canola oil
- 1/2 cup chopped fresh dill
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments