Smoked Salmon Casserole
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Smoked Salmon Casserole
- lunch
- entrée
You can cook this recipe with milk or with a non-dairy milk substitute, depending on your dietary needs. It tastes great either way!
INGREDIENTS
- 2 tsp olive oil or butter
- 1 1/4 lb. russet potatoes, peeled and cut into 1/2-inch dice
- 1/3 tsp freshly ground black pepper
- 1/2 cup minced yellow onion
- 1/2 lb smoked salmon, roughly chopped
- 1 tbsp dried dill
- 12 large eggs
- 1 cup plus 2 tbsp 2% milk or milk substitutes like oat milk or cashew milk
- 1/4 tsp salt
- Pickled onions for garnish (optional)
Preheat oven to 350 degrees F.
Butter a 13- by 9-inch glass baking dish.
- Heat olive oil or butter in a large skillet set over medium heat.
- Add diced potatoes and stir.
- Spread the potatoes in a single layer in the pan and season with black pepper.
- Cover and cook until the potatoes are almost tender.
- Uncover and add onions to the pan.
- Cook the potatoes and onions, stirring occasionally, until the potatoes are tender and browning.
- Pour the potato mixture into a large bowl and stir in chopped smoked salmon from Pure Food Fish Market plus dried dill.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- In a large bowl, whisk together eggs, milk or milk substitute, and salt.
- Pour the egg mixture over the salmon and potatoes.
- Bake until a knife inserted into the center comes out clean (at least 40 minutes).
- Let the casserole stand for a few minutes before serving.
- Plate with a garnish of pickled onions to add flavor and crunch.
