Salmon Fillets with Horseradish-Potato Crust

Directions

Boil potato til just tender, chill then peel.

Preheat oven to 400℉ (200℃).

Grate potato w/large holes on grater, pressing lightly for thin shavings.

Season w/Sandamp;amp;P andamp;amp; toss w/oil.

Spread horseradish on each fillet andamp;amp; season w/Sandamp;amp;P.

Gently pat potato topping on surface, pressing lightly so it sticks.

Bake til topping in golden brown andamp;amp; crisp andamp;amp; fish is tender all the way through when poked w/thin knife or skewer, 15-18min.

If topping seems like it’s going to burn before done turn oven down to 375℉ (190℃).

If topping isn’t crisp, but fish is almost cooked through, switch to broil for last few minutes.

Serve inmmediately.