Ingredients

• 2 x russet potatoes, baked and chilled
• 2 tbsp horseradish
• 2 tbsp oil
• Salt and pepper
• 4 x salmon filets, 6 ounces each
• Pickle Sauce
• 2 x dill pickles, chopped
• 1 x small bunch dill, chopped
• 1 x green onion, chopped
• 1 tbsp mustard
• 1/2 cup mayonnaise
• The juice from half a lemon
• Salt and pepper

Directions

1. Preheat oven to 375°F.

2. Grate potatoes through the large holes of a box grater into a medium sized bowl.

3. Stir in horseradish, oil and salt and pepper mixing well.

4. Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.

5. Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.

6. Pickle Sauce

7. Place all ingredients into a bowl and mix well.

8. Serve with salmon.

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