Alaskan Brown Sugar & Lime Salmon Hashbrowns with Homemade Peri Peri Mayonnaise & Caviar

Gather your loved ones around a holiday brunch that’s as thoughtful as it is indulgent. LEAP’s wild-caught, sustainable Alaska sockeye salmon takes centre stage in crispy smoked salmon hash browns, paired with zesty peri-peri mayonnaise and a touch of caviar luxury. A feast for the senses and the soul—celebrating family, flavour, and a commitment to the planet this season

You can watch the fun, festive video here

Perfect as a festive showstopper for brunch or a buffet, these are far easier than they look.

Left over Homemade peri peri can be used as a marinade for meats or vegetables, any left over mayonnaise makes for a perfect dip for chips and crisps

So make life easy for yourself, impress your friends with an epic brunch served with my Gin Snapper, you can find the recipe here

brunch, brunch ideas, smoked salmon, hash browns, caviar, festive food, buffet, buffet ideas, holiday recipes, holiday ideas, festive ideas, thanksgiving food, new years buffet

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Author: Suze Morrison

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Alaskan Brown Sugar & Lime Salmon Hashbrowns with Homemade Peri Peri Mayonnaise & Caviar

Prep time: 30 MinCook time: 9 MinTotal time: 39 Min

Gather your loved ones around a holiday brunch that’s as thoughtful as it is indulgent. LEAP’s wild-caught, sustainable Alaska sockeye salmon takes centre stage in crispy smoked salmon hash browns, paired with zesty peri-peri mayonnaise and a touch of caviar luxury. A feast for the senses and the soul—celebrating family, flavour, and a commitment to the planet this season

Ingredients

For the Hash Browns

• 8 Hash Browns, oven baked, or air fried
• 200g LEAP Smoked Salmon
• 1tsp Light Muscovado Sugar
• 1/2 lime
• 2 Mini Cucumbers, finely chopped
• Fresh Coriander and dried pink peppercorns to garnish

For the Peri Peri

• 3 Birds Eye chillies
• 1 Red Pepper, roasted
• 2tbsp Lime juice
• 4 Cloves garlic, minced
• 1 tomato, chopped
• 2tbsp Red Wine vinegar
• 1/2 tsp salt
• 1/2tsp dried oregano
• Good crack black pepper
• 3tbsp Olive Oil

For the Mayonnaise

• 2 egg yolks
• 1tbsp Dijon Mustard
• 150ml Extra Virgin Olive Oil
• 100ml Avocado Oil (or use a neutral oil)
• 2tsp Lime Juice

Instructions

1. Begin with the peri peri sauce. Add all ingredients to a blender and blend to a paste, taste and adjust the seasoning, it will be very spicy but that’s fine, we will only use a small amount.
2. Next make the mayo. Add the egg yolks and mustard to a small bowl and whisk together until homogeneous. Combine the oils in a jug. While whisking, add the oils drop by drop (you can also do this in a food processor) until it begins to thicken and emulsify. Once you are confident it is emulsified, add the oil a little more at a time until you have a thick mayonnaise. Whisk in the lime juice, taste, add salt to season and set aside.
3. Take the peri peri sauce and add 2tbsp to the mayonnaise. Taste and add a little more according to how spicy you like it.
4. Add 1tbsp of the mayonnaise to each hash brown and top with 1/8 of the smoked salmon. Sprinkle with a pinch or brown sugar and a few drops of lime juice. Add a few pieces of cucumber and top with some herbs
5. Garnish with the coriander and pink peppercorns for a festive look before serving

https://gourmetglow.co.uk/recipes/alaskan-salmon-hash-browns

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