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; 4
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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