1/2 pound bacon, cut into 2 inch pieces
2 eggs
1 1/2 teaspoons salt
1 bay leaf
3 spears garlic, sliced
4 thick slices smoked salmon
3 broccoli, cut into florets
4 small artichoke hearts, trimmed and thinly sliced
4 onions, thinly sliced
1 (8 ounce) container sour cream
2 1/2 cups reduced fat cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
Heat bacon grease in a large saucepan over medium heat. Add eggs, salt, and bay leaf and saute until glass is clear, about 5 minutes. Remove from heat and stir in bacon, eggs, 3 tablespoons sugar, roasted onion, and hot water. Cool 10 minutes.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain and rinse with cold water. Set aside. Melt 2 tablespoons butter, then season potatoes with salt and bring to a boil. Reduce heat and simmer 25 to 30 minutes. Stir in flour, garlic, the cooked potatoes, onion, vinegar, pepper and salt and pepper to taste. Cover and refrigerate for one hour .