This is a family recipe belonging to Kerstin Marsh, a family friend of
Judy Zeidler, a gourmet kosher cookbook author.
* * * * * * *
Swedish Potato and Lox Casserole
8 white or red boiling potatoes (about 1 3/4 pounds), peeled
2 tablespoons butter, cut into pieces
additional butter for greasing baking dish
8 large slices smoked salmon
1/2 small red onion, thinly sliced
2 tablespoons snipped dill
Salt and freshly ground pepper
1 1/2 cups whipping cream
3 tablespoons bread crumbs
Steam potatoes over rapidly boiling water just until tender, about 20
minutes. Remove from steamer and, when cool enough to handle, slice
Arrange half of potatoes in bottom of buttered 8-inch square baking
dish. Arrange slices of salmon on top of potatoes. Sprinkle with onion,
dill and salt and pepper to taste. Repeat with top layer of remaining
sliced potatoes. Season with salt and pepper to taste.
Pour cream over potato mixture. Sprinkle with bread crumbs and dot with
pieces of butter.
Bake at 400 degrees until golden brown and cooked through, about 25
minutes. Serve hot or cold.
Source: "Fast-Breaking Fish"
LA TIMES (on-line edition), 9/23/98
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