Red-Flannel Salmon Hash with Poached Eggs and Coriander Hollandaise Recipe | Epicurious

Ingredients

• 1 tablespoon butter
• 2 shallots, thinly sliced
• 1 egg
• 1/4 cup heavy cream
• 1/2 teaspoon chipotle puree*
• 1 tablespoon minced fresh cilantro, thyme, or parsley
• Salt and freshly ground black pepper>
• 8 ounces oven-steamed salmon, or an 8-ounce fillet of raw salmon poached in 2 cups court bouillon
• 1 medium-size red beet, roasted until tender, peeled, and cut into 1/2-inch dice
• 1 large russet potato, cooked until tender, peeled, and cut into 1/2-inch dice
• 1/2 cup panko (Japanese bread crumbs), or fresh bread crumbs
• 2-3 tablespoons butter, for sautéing
• 2 egg yolks
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 cup clarified butter (see Chef's Trick)
• Salt and pepper to taste
• 1 teaspoon ground coriander seed
• 3 tablespoons minced fresh cilantro
• White vinegar
• 4 large eggs