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
- Preheat oven to 375°F.
- Grate potatoes through the large holes of a box grater into a medium sized bowl.
- Stir in horseradish, oil and salt and pepper mixing well.
- Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.
- Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.
The Pickle Sauce
- Place all ingredients into a bowl and mix well.
- Serve with salmon.
Horseradish Potato Crusted Salmon with Pickle Sauce
