Serves 24
Prep Time 0 minutes
Cook Time 0 minutes

3 cups fresh chives, chopped
1 1/2 cups canola oil
4 Tbsp. extra virgin olive oil
3 lbs. small red new potatoes, sliced
1/4" thick, cooked to just tender, drained and dried
1 1/2 lbs. applewood smoked bacon, cooked, coarsely chopped
3 cups chicken stock
3 cups bottled clam juice
4 1/2 lbs. pencil asparagus, cut into 1/2 pieces, cooked until just
   tender, shocked, drained and dried
1 1/2 cups unsalted butter
1 1/2 cups snipped chives
1 1/2 cups fresh dill, finely chopped
salt and freshly ground pepper, as needed
9 lbs. Alaska Salmon fillets, cut in 24 pieces, 6 oz. ea.,
   boneless, skinless
3 cups vinaigrette, prepared


Purée the chives with the canola oil in a blender until smooth, season to taste, cover and let sit overnight. Do not place in a refrigerator.

Preheat the oven to 425°F. Add olive oil to a roasting pan and toss with the potatoes and bacon. Place roasting pan in oven and cook, stirring occasionally, until the potatoes just begin to brown. Add 1 1/2 cups each of the chicken stock and clam juice and cook, stirring occasionally, until most of the liquid is absorbed. Add the asparagus, butter, chives, dill, remaining chicken stock and clam juice, cook until almost dry. Remove from oven, season with salt and pepper, cover and keep warm.

Heat a griddle to 425°F. Season the salmon with salt and pepper. Lightly oil the griddle, place the salmon onto the griddle and cook 3-4 minutes until seared. Remove to a sheet pan, seared side up. Place in oven and cook 6-8 minutes or until desired doneness. Remove and hold warm.


For Buffet:
Spread the Bacon and Potato Hash on the bottom of a hotel pan, top with the cooked salmon, drizzle with the vinaigrette and the chive oil. Cover with plastic and foil and hold warm until needed.

For Plate:
Place 3 cups of the Hash around the center of a warm serving plate. Top with the cooked salmon, drizzle with 1 oz. of the vinaigrette and 1/2 oz. of the chive oil.