Smoked Salmon Scalloped Potatoes
We used to smoke a lot of salmon. It took a couple of days of brining and smoking but we would end up with about 10 pounds of delicious smoked fish. I had ample opportunity to experiment with it in recipes.
I love scalloped potatoes and the lovely flavor of the salmon shines through this is extremely rich dish. If I were going to adapt this for my new eating habits I would omit the cream entirely and
Ingredients:
Preparation:
Place a layer of sliced potatoes in the pan. Sprinkle with half of the onions, half the salmon, and half of the garlic; sprinkle with salt and pepper. Repeat layers ending with potatoes on top. Pour the cream over the casserole and top with grated cheese. Bake for 40 minutes, or until golden, adding additional cream or milk if it seems dry. Garnish with the reserved green onions.
I love scalloped potatoes and the lovely flavor of the salmon shines through this is extremely rich dish. If I were going to adapt this for my new eating habits I would omit the cream entirely and
Ingredients:
- 8 medium red potatoes, steamed in their skins, cooled briefly, peeled, and cut into scant 1/4 inch slices
- 6 ounces Smoked Salmon, crumbled
- 4 green onions, diced (reserve 2 tablespoons for garnish)
- 3 garlic cloves, minced
- 2 cups (1 pint) heavy cream
- 1/2 cup freshly grated Parmesan cheese
Preparation:
Place a layer of sliced potatoes in the pan. Sprinkle with half of the onions, half the salmon, and half of the garlic; sprinkle with salt and pepper. Repeat layers ending with potatoes on top. Pour the cream over the casserole and top with grated cheese. Bake for 40 minutes, or until golden, adding additional cream or milk if it seems dry. Garnish with the reserved green onions.
©2011 Laura Delanty, Wife With A Knife - All Rights Reserved
