Yield: 6 portions

10 oz. Golden Grill Russet Premium
Hashbrowns
6 oz. fresh salmon
1⁄4 cup fresh chervil, chopped
1⁄4 cup fresh sorrel, chopped
1⁄4 cup I talian flat parsley, chopped
1⁄4 cup fresh dill, chopped
1 oz. capers
4 oz. red onion, small dice
1⁄2 cup flour
2 eggs, beaten
1 tsp. baking soda
olive oil, as needed
1 oz. microgreens (rainbow chard, bulls blood
beet or red Russian kale)
1 cup créme fraîche
1⁄4 cup fresh chives, chopped

1. Place dry potato shreds in a bowl and refresh with water.
2. Cut salmon into six equal pieces and marinate in chervil, sorrel and parsley. Refrigerate until ready to use.
3. Mix together the dill, capers, onion, flour, eggs and baking soda and add to the refreshed potato shreds.
4. Heat olive oil in sauté pan. Place 2 oz. potato mixture in pan, top with a piece of salmon and then another 1 oz. of potato mixture. Let brown, then turn over and continue to cook for another minute or until golden brown. Remove onto paper towel and repeat with five more portions.
5. Plate potato/salmon cakes with microgreens, créme fraîche and chives.

Recipe from Chef Jay Marshall, CEC, of San Diego State University, demoed at the 2007 NACUFS Conference for for Basic American Foods.