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salmon fillet white potatoes chilled whipping cream prepared white horseradish dill white wine vinegar green onions unsalted butter
Viewed: 57 - Published at: 7 years agoIngredients
- 1 12-ounce salmon fillet (about 1 inch thick)
- 12 ounces small white potatoes
- 6 tablespoons chilled whipping cream
- 4 tablespoons prepared white horseradish
- 3 tablespoons chopped fresh dill
- 1/2 teaspoon white wine vinegar
- 1/2 cup chopped green onions
- 2 tablespoons unsalted butter
Method
- 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.
