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Phil’s Salmon Potato Hash
Ready Time: 150min
Cook Time: 150min
Recipe adapted from Chef Bette Kroening of Bette’s Oceanview Diner in Berkeley, CA.
3 quarts water
1 cup dry white wine
1 medium onion, coarsely chopped
1 cup coarsely chopped celery
2 green onions (green parts only), coarsely chopped
6 parsley sprigs
1 1/2 teaspoons salt
8 (4 ounce) salmon fillets, skin and bones removed
1 lb. (about 3 medium) potatoes, peeled and cut into 1-inch pieces
1/2 cup (1 stick) butter, softened and divided
1 medium onion, chopped
1/4 cup finely chopped fresh dill
1 teaspoon salt
1 teaspoon pepper
1/4 cup vegetable oil, divided
| Cook Time: 150min
To Poach Salmon: In large saucepan, bring water, wine, onion, celery, green onions and parsley to a boil.
Reduce heat; simmer 30 minutes. Strain.
Add salt to broth; return to a simmer.
Add salmon to broth; poach fish 3 to 4 minutes or until just barely cooked.
Using slotted spoon, remove fish; set aside.
Meanwhile, in medium saucepan, add potatoes to 2 inches boiling water.
Return to a boil; reduce heat to medium.
Cook, covered, about 12 minutes or until tender; drain and set aside.
In large skillet, heat 2 tablespoons of the butter over medium heat.
Add onion; cook and stir 3 to 4 minutes or until soft but not browned; place in bowl and cool.
Add salmon, potatoes, remaining 6 tablespoons butter and dill.
Mix together, breaking fish apart and mashing some of the potatoes.
Season to taste with salt and pepper.
Form potato mixture into 8 equal portions, pressing to form patties.
Cover and chill 1 hour or overnight. In large skillet heat 2 tablespoons of the oil over medium-high heat, until hot.
Add 4 patties; cook 6 to 8 minutes or until browned, pressing with spatula and turning once.
Repeat with remaining 4 patties.
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