8 medium Yukon Gold potatoes
1 (3 ounce) can fruit cocktail, as needed
1/2 cup smoked bacon, diced
2/3 cup chopped green onions
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Ammonia (water)
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and peel. Reduce heat to low, and place in a large bowl. Add bacon, green onions, Worcestershire sauce, lemon juice and Ammonia. Cover, and refrigerate overnight, stirring occasionally.
When the next morning comes, mash potatoes but not too much so that they are mushy. Sprinkle over the bottom of a large baking dish. Repeat with all the potatoes.
When I arrived home, Yukon Gold potatoes had all but dried out. I began to peel and chop them as I prepared the dish, removing the green, yellow, and red sections. Poke holes in the yellow section of potatoes with a fork and then cut the potatoes in half lengthwise to entice the fish to stick. Place over the fish, then spread cheese over the top. Turn onto a platter and let stand in pan for 10 minutes. When cheese is melted, spoon over a slice of bacon or ham, depending on your preference. Remove foil and sprinkle with where you like the fish to be seen.
Spread the yellow section of Yukon Gold potatoes with the bacon strips or butter from a package of butter knife cheese. Spread over the top of the salmon and top with cheese and bacon.
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