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Phil's Salmon Potato Hash
8 servings
Preparation Time: 1 Hour
Cooking Time: 1 Hour
Poached Salmon
3 quarts water
1 cup dry white wine
1 medium onion, coarsely chopped
1 cup coarsely chopped celery
2 green onions (green parts only), coarsely chopped
6 parsley sprigs
1 1/2 teaspoons salt
8 (4 ounce) salmon fillets, skin and bones removed
1 pound (about 3 medium) potatoes, peeled and cut into 1-inch
pieces
1/2 cup (1 stick) butter, softened and divided
1 medium onion, chopped
1/4 cup finely chopped fresh dill
1 teaspoon salt
1 teaspoon pepper
1/4 cup vegetable oil, divided
To Poach Salmon: In large saucepan, bring water, wine, onion,
celery, green onions and parsley to a boil. Reduce heat;
simmer 30 minutes. Strain. Add salt to broth; return to a
simmer. Add salmon to broth; poach fish 3 to 4 minutes or
until just barely cooked. Using slotted spoon, remove fish;
set aside. Meanwhile, in medium saucepan, add potatoes to 2
inches boiling water. Return to a boil; reduce heat to medium.
Cook, covered, about 12 minutes or until tender; drain and set
aside.
In large skillet, heat 2 tablespoons of the butter over medium
heat. Add onion; cook and stir 3 to 4 minutes or until soft
but not browned; place in bowl and cool. Add salmon, potatoes,
remaining 6 tablespoons butter and dill. Mix together,
breaking fish apart and mashing some of the potatoes. Season
to taste with salt and pepper. Form potato mixture into 8
equal portions, pressing to form patties. Cover and chill 1
hour or overnight. In large skillet heat 2 tablespoons of the
oil over medium-high heat, until hot. Add 4 patties; cook 6 to
8 minutes or until browned, pressing with spatula and turning
once. Repeat with remaining 4 patties.
* Recipe adapted from Chef Bette Kroening of Bette's Oceanview
Diner in Berkeley, CA.
Recipe
from Potato Help
**Write a review of this recipe!***
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