Scandinavian Holiday Casserole
This dish is so good that you might want to make two of them, just so that everyone can have seconds and maybe thirds. It’s great for cold winter nights and even makes an excellent dinner for Christmas Eve or Christmas Day. The combination of the smoked salmon, fresh dill, and scrumptious potatoes will send you into savory bliss.
1/4 lb Smoked Alaskan salmon
1 lb fresh Alaskan salmon
4 thinly sliced medium potatoes
2 onions, chopped
1 8oz container of cream cheese
1 cup semi-skimmed milk
2 Tbls unsalted butter
2 Tbls chopped fresh dill
Salt and pepper to taste
1 Tbls lemon juice
Paprika to taste
Preheat the oven to 375°. Boil the potatoes for five minutes to soften them. Drain and set aside. Squeeze lemon juice over the fresh salmon and steam it for five to ten minutes. Remove the skin and break the fish into chunks, looking out for any bones. Set aside.
Melt the butter in a large skillet and sauté the onions until they turn translucent. Add the smoked salmon, dill, salt, and pepper, and cook for another few minutes. Stir in the steamed salmon and remove from heat.
Lightly grease a casserole dish or cast iron skillet. Make a layer with the potatoes. Carefully distribute the cream cheese over the potatoes. The last layer is the salmon and onions. Mix together the eggs, milk, and more salt and pepper. Pout it over the casserole and then dust the top with paprika.
Bake for 40 minutes until golden brown and firm.