Recipe by Aunt Cookie
Another good recipe from "Sundays at Moosewood." Creamy and salty and delicious.
Top Review by twissis
This is an excellent dish, so easy to fix & we did not find it salty at all. I made a full recipe as written except that my salmon was grilled the nite b4, so I skipped prep step 3. What did surprise us was the lox flavor seemed missing, perhaps masked by being sauteed w/the onion. We loved it & it will be repeated without the mixed lox & onion saute to see if that allows the lox flavor to be more pronounced. Even if not, it would be terrific w/fresh salmon alone. Every scrap of this was gone in less than 24 hrs & DH even ate it for breakfast! Thx for sharing this keeper w/us.
- 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 See How It's Made
- Boil the potato slices for 5 minutes (they will not be fully cooked). Drain and set aside.
- Saute the onions in the butter until translucent. Add the lox and dill, sauteing for a few more minutes. Salt and pepper to taste.
- Sprinkle the salmon steak with lemon juice and steam it for 5-8 minutes. It should flake easily.
- Preheat the oven to 375°F.
- Skin and bone the salmon and break into chunks. Stir fresh salmon and lox mixture in a large bowl.
- Grease a 9 x 9 inch baking dish, and cover the bottom of the pan with the potatoes.
- Layer the cream cheese cubes on top of the potatoes, then layer on the salmon mixture.
- Mix together the eggs and milk with salt and pepper and pour it on top of the other ingredients.
- Dust the top with paprika.
- Bake until firm and golden, about 40 minutes. Cut in squares and serve.