INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F. Place salmon on baking sheet; season with salt
and pepper. Bake just until cooked through, about 18 minutes.  transfer
to plate. Cover; chill until cold. Flake salmon into  1/2-inch pieces.
Cook potatoes in pot of boiling salted water until  just tender, about
10 minutes. Drain potatoes well; cool, peel and  dice.  Whisk 5
tablespoons cream, 2 tablespoons horseradish and 2  tablespoons dill in
small bowl until very thick. Whisk in vinegar.  Season to taste with
salt and pepper. Chill.  Mash 3/4 cup diced potatoes, 1 tablespoon
cream, 2 tablespoons  horseradish and 1 tablespoon dill in medium bowl
until almost smooth.  Lightly mix in salmon, onions and remaining
potatoes. Season with  salt and pepper. Melt butter in heavy medium
nonstick skillet over  high heat. Add hash; press to compact. Reduce
heat to medium and cook  until bottom is brown and crusty, about 10
minutes. Using large  spatula, turn over hash in sections. Press
lightly and cook until  bottom is brown, about 5 minutes. Turn out hash
onto 2 plates. Serve  with horseradish cream.  Serves 2.  Bon Appetit
April 1995  Converted by MC_Buster.  Per serving: 416 Calories (kcal);
29g Total Fat; (62% calories from  fat); 35g Protein; 4g Carbohydrate;
151mg Cholesterol; 125mg Sodium  Food Exchanges: 0 Grain(Starch); 5
Lean Meat; 1/2 Vegetable; 0 Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”

Nutrition (calculated from recipe ingredients)
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Calories: 874
Calories From Fat: 504
Total Fat: 57.3g
Cholesterol: 184.4mg
Sodium: 88.5mg
Potassium: 2373.1mg
Carbohydrates: 83.3g
Fiber: 9.7g
Sugar: 6.5g
Protein: 12g