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.
Laksloda
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.
Sounds amazing, I am intrigued by the use of allspice. This sounds like real comfort food!
If you love smoked salmon…..
This looks delicious, Mimi!
Thanks! It was a nice combo!
This looks fantastic. I have long to make something like that. Your recipe is gorgeous and gives me a lot of inspiration!
I am so happy!!!
Nice recipe. We love smoked salmon and make our own gravlax. I also noticed I have the exact same mandoline. :)
I got it as a gift… with bandaids taped to it!!!
My mother always made gravlax, but I never have. Another one for my list!!!
Gravlax is so simple to make. Once you start making your own, you won’t buy smoked salmon.
Looks beautiful and sounds very simple! A winning combination!
Absolutely! Thanks for stopping by!
What fantastic layers!
Thanks! Great flavor, too.
Yum
Sent from my iPhone
thanks, Jerri!!
I’m with you on smoked salmon anytime. I only wish that I had the ingredients on hand to make this tonight. This is definitely on for next week – it’s a fantastic recipe.
I know. That’s why I gained weight on the last vacation. Smoked salmon practically every morning for breakfast…..
Looks delish. I’m on the gravlax team too, so simple to make, so silky and no smoke to cloud the fresh salmon flavour.
Good to know. I’ll have to order the salmon online, of course…
This looks excellent. Easy too. I must try it.
A nice brunch dish, or just a light lunch with a salad!
yum…two of my favorite things…i love how the potatoes thickness matches the salmon, i bet this is sooo tasty…lovely post..sarah
It was pretty darn good!!!
very big fan of smoked salmon! ;)
Love salmon! Smoked and otherwise!
Not only would I like to make this because it looks unique and delicious — but it would be a great way to put all that allspice from Jamaica to use! Great post Mimi.
you were so smart to buy some!
It’s just so nice to have so many cook books to choose from when I’m stuck for ideas (which is quite often). This reads like a really delicious dish. Too good for one or two people, I’ll wait until I can get family members together for this one. Thanks Mimi.
thank you so much!!!
This looks so good, so comforting. I want to eat this. It’s like you say: so much food, so little time!
I know. It’s true. And so much more to learn as well!