The salmon was pretty bland, but the horseradish sauce compensated for that. I thought the potatoes were too oily. I got them pretty thin using a mandoline and they soaked up the oil.If I made this over again, I would oven roast the potatoes on high heat with a little bit of oil. I substitued non fat Greek yogurt for the sour cream to make it healthier.
I omitted the water in the potatoes and just cooked them in the olive oil for about 25-30 minutes. I started at high heat for about 4 minutes then reduced to medium, stirring often. They came out perfectly. The salmon was pretty plain jane, but with the sauce it made for a nice combination of flavors. Would make again - very easy.
The potatoes were very good. Make sure they get nice and brown before adding the water. The water boiled off pretty quickly because the pan was very hot, so I added another 1/2 cup and they were done perfectly. The horseradish sauce was very tasty.