INGREDIENTS:1 ½ gallons water
1 pint dry white wine
12 oz. chopped onoins
12 oz. chopped celery
3 oz. chopped green onions (green part only)
6 fresh parsley sprigs
1 Tbsp. salt
8 lbs. salmon fillets, skin and bones removed, cut into 4-oz. pieces
4 lbs. peeled fresh potatoes, cut into 1-inch pieces
1 lb., 4 oz. chopped onions
4 oz. butter
¼ cup water
12 oz. softened butter
1 cup chopped fresh dill
1 Tbsp. salt
1 Tbsp. pepper
12 oz. clarified butter
as needed, lemon wedges
as needed, fresh dill sprigsDIRECTIONS: To make court bouillon:
Bring water, wine, onions, celery, green onions and parsley to a boil. Reduce heat; simmer 30 minutes. Strain. Add salt to broth; return to a simmer. Poach salmon 3-4 minutes, or until barely cooked. Remove fish. Set aside.
Cook potatoes, covered, in boiling water 10-15 minutes or until tender. Drain. In rondo, sweat onions in 4 oz. butter and water until soft but not browned; cool. Add salmon, potatoes, 12 oz. softened butter, dill, salt and pepper. Mix together, breaking fish apart and mashing some of the potatoes. Adjust seasoning as necessary. Form 24 1-cup portions on sheet pans, pressing to flatten slightly. Cover; chill 1 hour.
For each serving to order:
Heat 1 Tbsp. clarified butter until hot. Cook 1 portion hash 6-8 minutes or until browned, pressing with spatula and turning once. Plate hash. Garnish with lemon and dill.SERVINGS:24 1-cup servingsFrom:Chef Betty Kroening of Bette’s Diner, Berkeley, Calif.PHOTO CREDIT:Photo Credit: NATIONAL POTATO PROMOTION BOARD