INGREDIENTS

The Salmon

      • 2 russet (or Russian Blue or Yukon Gold) potatoes, baked and chilled
      • 2 tablespoons horseradish
      • 2 tablespoons oil
      • Salt and pepper
      • 4 salmon filets, 6 ounces each

The Pickle Sauce

      • 2 dill pickles, chopped
      • 1 small bunch dill, chopped
      • 1 green onion, chopped
      • 1 tablespoon mustard
      • 1/2 cup mayonnaise
      • The juice from half a lemon
      • Salt and pepper

DIRECTIONS

The Salmon

  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.

The Pickle Sauce

  1. Place all ingredients into a bowl and mix well.
  2. Serve with salmon.
Horseradish Potato Crusted Salmon with Pickle Sauce
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