Ingredients for Sunday Salmon Casserole
- 2 pounds Yukon gold potatoes
- 1 medium onion
- 2 tablespoons butter
- 4 ounces lox
- 1 tablespoon fresh dill
- salt and ground black pepper to taste
- 1 pound salmon steak
- 1 tablespoon fresh lemon juice
- 4 ounces cream cheese
- 2 large eggs
- ½ cup milk
- 1 teaspoon sweet Hungarian paprika
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How to Make Sunday Salmon Casserole
- Peel and thinly slice 2 pounds of Yukon Gold potatoes. Boil in salted water for 5 minutes until slightly tender.
- Drain potatoes and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion, thinly sliced, and saute until translucent, about 5 minutes.
- Stir in 4 ounces of lox, finely chopped, and 1 tablespoon of fresh dill. Saute for 2-3 minutes.
- Season with salt and pepper to taste.
- In a separate pan, sprinkle a 1-pound salmon steak with 1 tablespoon of lemon juice and steam for 5-8 minutes, or until it flakes easily.
- Once cooled, remove skin and bones from the salmon and break into chunks.
- Preheat oven to 375°F (190°C).
- In a large bowl, gently combine the cooked salmon, lox mixture, and 4 ounces of cream cheese, cut into cubes.
- Grease a 9x9 inch baking dish. Layer the bottom with the cooked potato slices.
- Top the potatoes with the salmon and cream cheese mixture.
- In a small bowl, whisk together 2 large eggs, ½ cup of milk, salt, and pepper.
- Pour the egg mixture evenly over the casserole.
- Sprinkle with 1 teaspoon of paprika.
- Bake for 40-45 minutes, or until the casserole is set and golden brown.
- Let cool slightly before cutting into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
12g
Fat
59g
Carbs
10g
