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Ingredients

• 1½ pounds [675 g] russet potatoes, peeled and cut in half or to fit into the feed tube of a food processor
• 1 large onion
• 2 small tart apples, peeled, cored, and quartered
• 1 egg
• 1 egg yolk
• 2 scallions, white parts only, finely sliced
• 2 tablespoons [30 mL] fresh dill, coarsely chopped
• 1 teaspoon [5 mL] salt
• ¼ to ½ cup [60 to 120 mL] all-purpose flour
• Vegetable oil, for frying
• 8 ounces [225 g] Nova Scotia smoked salmon
• 1 cup [240 mL] crème fraîche

Description

Atlantic Salmon Is Caught In The St. Marys River System, Including The LaHave, Medway, Margaree, And Liscomb Rivers, Traversing A Peaceful And Picturesque Countryside. In Order To Preserve The Catch Over The Long Winter, The Technique Of Cold Smoking Was

Chow