YIELD: 24 servings
1½ gallons water
1 pint dry white wine
12 oz. chopped onions
12 oz. chopped celery
3 oz. chopped green onions (green parts only)
6 fresh parsley sprigs
1 Tbsp. salt
8 lbs. salmon fillets, skin and bones removed and cut into 4 oz. pieces
4 lbs. potatoes, peeled and cut into 1" pieces
1 lb., 4 oz. onions, chopped
4 oz. butter
¼ cup water
12 oz. softened butter
1 cup fresh dill, chopped
1 Tbsp. salt
1 Tbsp. pepper
12 oz. clarified butter
As needed, lemon wedges
As needed, fresh dill sprigs
1. Bring water, wine, onions, celery, green onions and parsley to a boil. Reduce heat; simmer 30 minutes. Strain. Add salt to broth; return to simmer. Poach salmon 3 to 4 minutes or until barely cooked. Remove fish; set aside.
2. Cook potatoes, covered, in boiling water 10 to 15 minutes or until tender. Drain.
3. In rondo, sweat onions in 4 oz. butter and water until soft but not browned. Add salmon, potatoes, softened butter, dill, salt and pepper. Mix together, breaking fish apart and mashing some of the potatoes. Adjust seasoning as necessary.
4. Form 24 (1 cup) portions on sheet pans, pressing to flatten slightly. Cover; chill 1 hour.
5. 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.
Photo: United States Potato Board/ Recipe: Chef Betty Kroening