1 (8 ounce) package smoked salmon, sliced into 1/4 inch cubes
2 potatoes, peeled and cubed
1 tablespoon olive oil
2 teaspoons dried minced onion
1 teaspoon coarse salt
1 dash hot pepper sauce
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh ginger root of celery
1 tablespoon chopped fresh thyme
1 teaspoon minced garlic
1/4 teaspoon salt
1 pinch dried oregano
1 teaspoon dried basil
1 cup heavy cream
1/4 cup Chianti sauce
Place the salmon slices in a large foil-lined bowl. Pound with a fork. Place the potatoes, olive oil, onion, salt, pepper sauce and parsley on the salmon roll. Cover, and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
Remove any floating marinade from marinade: Place any leftover marinade into a small mixing bowl. Mix together the marinade and water. Pour mixture over the salmon roll. Cover, and refrigerate overnight.
Remove salmon roll from marinade: Remove the salmon roll from marinade and place on a plate. Discard marinade.
Bake at 375 degrees F (190 degrees C) for 1 1 hour.