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Convenient frozen hash browns and flaked salmon come together for a twist on this traditional Swiss favorite. We love the creamy dill sauce, but a dollop of ketchup is tasty too. Serve with: Steamed green beans tossed with sliced scallions, Dijon mustard and lemon juice.
EatingWell: January/February 2010
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
1/2 cup finely chopped red onion
2 large eggs plus 1 large egg white, lightly beaten
1 tablespoon whole-grain mustard
3 tablespoons chopped fresh dill or 3 teaspoons dried, divided
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 cups frozen hash-brown shredded potatoes (about 12 ounces)
2 tablespoons extra-virgin olive oil, divided
1/3 cup reduced-fat sour cream
1 tablespoon capers, rinsed and chopped
1 teaspoon lemon juice
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