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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Another good recipe from Sundays at Moosewood. Creamy and salty and delicious. Ingredients:
4 medium potatoes, thinly sliced |
2 medium onions, chopped |
2 tablespoons butter |
1/4 lb lox, cut into pieces |
2 tablespoons fresh dill, minced |
salt and pepper |
1/2 lb fresh salmon steak |
1 tablespoon fresh lemon juice |
6 ounces cream cheese, cubed |
4 eggs |
1 1/4 cups milk |
sweet hungarian paprika |
Directions:
1. Boil the potato slices for 5 minutes (they will not be fully cooked). Drain and set aside.
2. Saute the onions in the butter until translucent. Add the lox and dill, sauteing for a few more minutes. Salt and pepper to taste.
3. Sprinkle the salmon steak with lemon juice and steam it for 5-8 minutes. It should flake easily.
4. Preheat the oven to 375°F.
5. Skin and bone the salmon and break into chunks. Stir fresh salmon and lox mixture in a large bowl.
6. Grease a 9 x 9 inch baking dish, and cover the bottom of the pan with the potatoes.
7. Layer the cream cheese cubes on top of the potatoes, then layer on the salmon mixture.
8. Mix together the eggs and milk with salt and pepper and pour it on top of the other ingredients.
9. Dust the top with paprika.
10. Bake until firm and golden, about 40 minutes. Cut in squares and serve.
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