The real name of this dish is Laksloda. It is from the Time Life series of cookbooks Foods of the World. In 2013 I’ve been honoring various regions of the United States with recipes, and this one is from American Cooking: The Northwest.
Just from the name alone it’s easy to figure out that there is a significant Swedish contingency in the Pacific Northwest. (This is also the region from where Swedish Meatballs originate.) The traditional name caught my eye, but I fell in love with the recipe because it contains smoked salmon.
I can eat smoked salmon for breakfast, lunch and dinner. I prefer the lox variety, and if I’m forced to eat it with cream cheese, onions, and capers on bagels, I can do a pretty good job of it.
This recipe is very simple, although I would make a few changes, which I’ll mention below.
Potato and Smoked-Salmon Casserole
1 tablespoon butter, softened, plus 4 tablespoons butter, melted
3 medium-sized boiling potatoes, peeled and cut crosswise into 1/8-inch-thick slices
4 tablespoons finely chopped onions
1/2 pound smoked salmon, sliced paper thin
1 1/2 cups light cream
1/2 teaspoon ground allspice
Freshly ground black pepper
1 tablespoon finely chopped fresh parsley
Preheat the oven to 325 degrees Farenheit. With a pastry brush, spread the tablespoon of softened butter over the bottom and sides of a 1-quart baking-serving casserole. Spread about one third of the potato slices evenly on the bottom of the casserole,
sprinkle them with 2 tablespoons of the onions, and lay half the salmon slices on top.
Add another third of the potatoes, the remaining 2 tablespoons of onions and the rest of the salmon, and cover with the remaining potato slices.
Pour the cream down the sides of the casserole, then dribble the melted butter over the potatoes and sprinkle them with the allspice and a liberal grinding of pepper.
Bake in the middle of the oven for 1 hour, or until the potatoes are tender and show no resistance when pierced deeply with the point of a small skewer or sharp knife. Sprinkle the top with parsley and serve at once, directly from the casserole.
Verdict: I followed the recipe exactly, but I needed to cook this casserole a bit longer. When I went to serve it, there was still about 1 cup of the 1/2 & 1/2 in the bottom of the dish, so I would the next time use only 1 cup, and use heavy cream instead. Although it was tasty, it was on the watery side. This dish would be fun with a little cheese, as well, and served at a brunch. I had it with a salad for lunch.
I also just realized I had not peeled my potatoes, but I don’t think that had any affect on the recipe.