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Mandoline and Potatoes

Suvir Saran

By Suvir Saran
in Cooking

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maggiethecat

maggiethecat

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Vengroff: Thanks for the lesson and the pictures. Very beautiful and informative, a veritable primer for this dish.

We've done the tater crust on salmon with our mandoline, and it has been superb. What I especially want to thank you for is the idea for the mustard sauce. What a terrific idea.

Thanks again.

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

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vengroff

vengroff

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We've done the tater crust on salmon with our mandoline, and it has been superb.  What I especially want to thank you for is the idea for the mustard sauce.  What a terrific idea.

You are welcome. Note that as written, the recipe produces a fairly mild mustard sauce. You can increase the mustard, even double it, if your tastes run in that direction. Add a touch more milk if it starts getting too thick.

Chief Scientist / Amateur Cook

MadVal, Seattle, WA

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