Salmon Horsey Hash

Number of Servings: 4

2 10-Oz. Salmon filets
24 Oz. Small red potatoes
1 Cup Chilled whipping cream
1 Cup Prepared horseradish
2 Tbsp. Mayonnaise or salad dressing
2/3 Cup Chopped dill
1 Tbsp. White wine vinegar
1 Red onion, chopped
3-4 Tbsp. Butter

Cook salmon in preheated 350 oven for about 20 minutes, or until salmon flakes easily. When fish is cool enough to handle, flake salmon into small pieces. Cook potatoes in boiling salted water until tender, 12 minutes. Drain, cool, peel and dice. Mix 3/4 Cup whipping cream, 1/2 Cup horseradish, mayonnaise, 1/3 Cup dill and vinegar. Whisk until thick, season with salt and pepper. Mash diced potatoes, remaining cream, horseradish and dill until smooth, mix in salmon, combine thoroughly. Melt butter in large, heavy skillet, press salmon/potato mixture in bottom of pan and cook over medium heat for 10 – 15 minutes. Mixture should be crunchy. Turn in sections and continue cooking for 8 minutes. Serve hot with horseradish cream sauce.