Dennis Prescott

Smoked Salmon. Crispy, cheesy, fried potatoes. Spicy mayo. Weekend brunch, thank you for being so awesome.

What up guys! Happy Sunday! I’m currently chilling in a hotel room in Toronto, hopped up on goofballs and too much coffee (no such thing). I’ve been in the city for a couple days of meetings, lots and LOTS of food, and a little bit of shopping. Toronto is such a fantastic city. If you’re a food loving person (which I’ve no doubt, you are), you’d love it here. Amazing restaurants, food trucks, and local markets/farmers/butchers/bakers/candlestick makers. Great shopping areas. And nice people. Win/win/win.

Ramen fans! Wait…this blog has nothing to do with a bowl of noodle heaven. True, but last night we dove into a late night bowl of ramen at Sansotei Ramen, and it was serious business. Crazy delicious, lightening fast service. A must visit if you’re in the city. Unfortunately, no photos. Sorry. But trust me. Eat here.

I’ll post some more photos and thoughts from my weekend in the Tdot over the next little while.

Ok! Back to brrrrrreakfast. Do you guys have a favourite smoked salmon dish? Breakfast dish? Let me know!

There are brunch times when you really want a little break from the egg based dishes of the world, delicious as they may be. There’s always fried chicken & waffles, a sure fire hit. But for smoked salmon fans of the world, this dish is a doozy. Texture for days, with the crispiness of the potatoes & the creaminess of the salmon. A little heat from the cayenne. And a salty, cheesy additional of the parmesan. Seriously. Delicious business.

Smoked Salmon with Parmesan Zucchini Hash Browns and Chili Mayo 

Serves 4 

200 grams smoked salmon

For the hash browns;

1lb potatoes

1 cup zucchini

2 eggs, beaten

1 shallot

2 tablespoons flour

1/3 cup parmesan, grated

1 teaspoon sea salt

1 teaspoon ground pepper

Vegetable oil, for frying

For the mayo;

1/2 cup mayo

2 tablespoons lemon juice

1/4 teaspoon chill powder

1/4 teaspoon cayenne

1/4 teaspoon sea salt

Serve with sliced lemon

Turn down for what? 

First, make your mayo. In a small bowl, stir together your mayo, lemon juice, salt, and spices. Place in the fridge until you’re ready to serve.

Next, make your hash browns. Using a food processor (or box grater), grate the potatoes into a large bowl. Grate in your zucchini. Let the potato/zucchini sit for about 10 minutes. Using a clean tea towel, or cheesecloth, squeeze out as much liquid from the vegetables as possible, and place them in a clean bowl. Finely dice your shallot, and add it to the bowl. Add your salt, pepper, flour, parmesan, and beaten eggs, and mix until well combined.

Heat 1/2 inch in a large, deep sided frying pan over medium. Working in batches, fry your hash browns for 6 minutes, turning half way through, until golden brown and cooked through. Sweet, crispy, parmesan-y, deliciousness.

Serve immediately with your chill mayo, smoked salmon, and lemon wedges.