Categories: Fish- Seafood

Ingredients

• 4 russet potatoes, peeled
• 1 large onion, chopped
• 4 Tbsp. canola oil
• 3/4 lb. cooked fresh or canned Alaska salmon (about 2 cups)
• 3/4 lb. Alaska smoked salmon (hot smoked or "kippered")
• 1 cup sour cream, divided
• 1/2 cup chopped dill pickles
• 2 Tbsp. Dijon mustard
• 2 Tbsp. whole-grain mustard
• Salt and freshly ground pepper\
• Finely chopped dill pickle, for garnish

Directions

1. Preheat oven to 375 degrees. Shred the potatoes and blanch them in lightly salted boiling water until just tender; drain and cool.
2. In a small skillet, saute the onion in the oil over medium-high heat, stirring until tender, 3 to 5 minutes.
3. In a large bowl, flake the fresh salmon and the smoked salmon. Stir in the cooked potatoes and onion, 1/2 cup of the sour cream, pickles and mustards. Season with salt and pepper.
4. Spread salmon hash in shallow, lightly greased casserole in a 1 to 1 1/2 inch thick layer. Bake for 25 to 30 minutes, or until golden brown and heated through.
5. To serve, spoon the hash onto plates, dividing evenly. Garnish with dollop of sour cream and chopped pickle.

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