SERVES: 4

INGREDIENTS:

• 4 7-ounce boneless, skinless salmon fillets
• 1 1/2 pounds baby potatoes, unpeeled
• 8-10 slices bacon, cooked until crisp, drained and chopped
• 2-3 Tbs horseradish
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh dill
• 8 wooden toothpicks if cutting salmon in half lengthwise
• Salt and pepper

PROCEDURE:

Get the potatoes going in enough water to cover on the stovetop and also crisp up 8-10 slices of bacon, in another pan, at the same time.

Take the bacon out of the pan and drain it on paper towels when it is nice and crisp, pour of most but not all of the bacon fat and leave the pan off of the heat.

When the potatoes are done, drain them really well and use a potato masher to smash them right in the same pot add a couple of Tbs of horseradish, the chopped green onions, chopped fresh dill and the chopped or crumbled cooked bacon, fold all of those things together and put a lid on top to keep warm.

Heat the bacon pan back up, with the small amount of bacon fat and, when it is hot, add the salt and pepper seasoned salmon fillets and cook those until they're a nice golden brown on both sides and cooked to your liking and then it is time to eat.

HINTS:

Remember to carefully remove the toothpicks before you serve the salmon right on top of the potatoes.

As far as the boneless, skinless salmon fillets go you can leave them whole if you want to but, for a different presentation, you can cut the fillets in half lengthwise and then fold each piece together using a wooden toothpick to secure the smaller loose ends.