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Title: Swedish Potato and Lox Casserole
Categories: Scandinavia Vegetable Casserole Smoke Salmon
Yield: 4 Servings
| 8 | White or red boiling | |
| Potatoes (about 1 3/4 | ||
| Pounds), peeled | ||
| 2 | tb | Butter, cut into pieces |
| Additional butter for | ||
| Greasing baking dish | ||
| 8 | lg | Slices smoked salmon |
| 1/2 | sm | Red onion, thinly sliced |
| 2 | tb | Snipped dill |
| Salt and freshly ground | ||
| Pepper | ||
| 1 1/2 | c | Whipping cream |
| 3 | tb | Bread crumbs |
Steam potatoes over rapidly boiling water just until tender, about 20 minutes. Remove from steamer and, when cool enough to handle, slice thin.
Arrange half of potatoes in bottom of buttered 8-inch square baking dish. Arrange slices of salmon on top of potatoes. Sprinkle with onion, dill and salt and pepper to taste. Repeat with top layer of remaining sliced potatoes. Season with salt and pepper to taste.
Pour cream over potato mixture. Sprinkle with bread crumbs and dot with pieces of butter.
Bake at 400 degrees until golden brown and cooked through, about 25 minutes. Serve hot or cold.
6 servings
Source: "Fast-Breaking Fish" Judy Zeidler LA TIMES (on-line edition), 9/23/98
This is a family recipe belonging to Kerstin Marsh, a family friend of Judy Zeidler, a gourmet kosher cookbook author.