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Title: Smoked Salmon and Potato Kugel
Categories: Side Jewish Smoke Salmon
Yield: 1 Servings
| 4 | tb | Butter |
| 2 | Onions; chopped | |
| 5 | Potatoes; peeled | |
| 1/4 | ts | Freshly ground black pepper |
| 6 | sl | Smoked salmon |
| 2 | Eggs | |
| 1 | ts | Salt |
| 1 | c | Light cream |
| 1/2 | c | Milk |
Melt the butter in a skillet. Saute the onions in it for 10 minutes, stirring frequently.
Preheat oven to 325 degrees F. Slice the potatoes as thin as posible. In a buttered casserole arrange successive layers of potatoes, sprinkled with pepper, and the smoked salmon and sauteed onions. Start and end with potatoes.
Beat the eggs, salt, cream and milk together. Pour over the potatoes.
Bake for 50 minutes, or until set and lightly browned on top.
Serve as a luncheon or light supper dish.
Additional Source Info: The Molly Goldberg Cookbook byMyra Waldo Schwartz and Gertrude Berg, originally published in 1955. *This edition was created in 1995 for Book-of-the-Month Club by arrangement with Myra Waldo Schwartz
Recipe by: The Molly Goldberg Jewish Cookbook p. 65
From: Jewish-Food@eskimo.Com
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