A simple, salmon and potato casserole dish that I picked up off an Ikea recipe card. Filling and deliciously perfect when paired with a crisp salad! I loved how the top potatoes were just a bit crisp, adding some texture to the dish. You could add panko crumbs or bread crumbs all over the top, and even sprinkle some lemon on top if you like a bit of tang in the finished product, but I was fine with the way it turned out.
- 14 oz of Gravad Lax (marinated salmon), or about a pound of salmon fillet, fresh, sliced thinly on the horizontal. You can have your butcher do it for you, or do it yourself. Because my salmon fillet wasn't marinaded, I just seasoned it well with salt, pepper and dill.
- 10 medium size potatoes (I used about 5 good size Russet potatoes here)
- 1/2 tsp salt
- 3 eggs
- 1 3/4 cups light cream
- 4 Tbsp butter, sliced thinly.
1. Preheat the oven to 350 F.
2. Peel the potatoes and slice thinly. I used a mandoline to slice them about 1/8" thick.
3.. Butter a 9x13 oven-safe casserole dish and alternate layers of potato slices with salmon slices. The top and bottom layers should be potatoes. Don't forget to season your potatoes - sprinkle each potato layer with a bit of salt!
4. Whisk cream and eggs in a bowl and pour on top of the last layer. Lay butter slices on top, all over the casserole.
5. Cook in the oven for about an hour.