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Smoked Salmon Kreplach is a tribute to New York deli
date:Feb 17, 2013
to 8-ounce and 2-ounce portions. Remove bones (and any visible fat) from both. Cut 8 ounces of salmon into small pieces and process in a food processor until fine. Mix into the potato mixture until combined. Cover with plastic wrap and refrigerate. Cut remaining 2 ounces of salmon into julienne strips and refrigerate.

Prepare horseradish, tomato and grainy mustard dressing and the wine potatoes and capers. (Potatoes and capers will need to sit in refrigerator at least 2 hours.)

When ready to a

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