Preheat oven to 450 F. Cut potatoes into fine julienne (use mandolin
or grater, using coarse scene, or use food processor) across the
short end of the potatoes into astir 2 inch-long pieces. In mixing
roll, combine potatoes with melted butter and shallots, and season
with salt and pepper to tasting.

Loosely place mixture into 8 nonstick muffin tins almost 1/2-inch
thick or spread onto nonstick cookie sheet in round shapes. Do not
pack fine-tune. Bake until browned on bottoms, most 10 transactions. Turn over
and bake until crisp. Reserve warm until set

To help, arrange small amount of Dressed Greens in center of each of
4 plates. Arrange slices of smoked salmon with potato pancakes around
greens. Place dollop of Horseradish Cream at the base of each piece
of salmon. Makes 4 servings.

DRESSED GREENS: Combining 1 tablespoon vinegar, 1 large shallot, peeled
and finely minced, and 1 teaspoon Dijon style mustard and whisk
unitedly. Slowly whisk in 3 tablespoons extra-virgin olive oil.
Season to tasting. Chuck 8 ounces of mixed greens, water-washed, dried and
chilled, with fertilization, thoroughly coating them.

HORSERADISH BAT: Combining 8 ounces sour drub; 1 1/2 tablespoons
cive, snipped little; 3 tablespoons minced red onions; 3 tablespoons
fresh lemon succus; 5 tablespoons horseradish base, peeled and finely
grated; and salt and white pepper to taste in mixing bowlful, whisking
together ulntil quiet. Allow to sit leastwise 1 hour before serving
so flavor will grow.

Per serving: Calories 457 Fat 37g Cholesterol 70 mg Sodium 1,359 mg
Percentage calories from fat 71%