Potato casserole with pickled salmon

Potato Escalope 485 Last Update: Jul 28, 2021 Created: Jul 28, 2021 0 0 0
Potato casserole with pickled salmon
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Potatoes with salmon are an excellent dish for all occasions.

Ingredients

Directions

  1. Prepare marinated fish. Add dill, salt, sugar, pepper and brandy to a large bowl. Mix everything well. Put salmon in this marinade and dip well in it on all sides. At the end, fold the fillets in half, with the skin facing out. Wrap the fish in foil.
  2. Put the fillets in a bowl, and put a load on top (for example, a jar of water). Refrigerate bowl for 12 hours. After this time has elapsed, remove the fish from the refrigerator without removing the foil, turn the piece over to the other side, put the load on top and put it back in the refrigerator for 12 hours. After 12 hours, remove the fish from the marinade and dry with a paper towel. Cut the fillets into small thin pieces.
  3. Preheat oven to 200 degrees. Grease an ovenproof dish with butter.
  4. Put half of the potatoes in the prepared form, on it a layer of fish and onions. Sprinkle with dill and top with the remaining potatoes.
  5. In a bowl, combine eggs, milk, salt and pepper, beat lightly with a whisk or fork. Pour over the potato casserole with this mixture, top with the remaining butter and bake for about 1 hour, until the potatoes are soft.
  6. Serve hot.

Potato casserole with pickled salmon



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Potatoes with salmon are an excellent dish for all occasions.

Ingredients

Directions

  1. Prepare marinated fish. Add dill, salt, sugar, pepper and brandy to a large bowl. Mix everything well. Put salmon in this marinade and dip well in it on all sides. At the end, fold the fillets in half, with the skin facing out. Wrap the fish in foil.
  2. Put the fillets in a bowl, and put a load on top (for example, a jar of water). Refrigerate bowl for 12 hours. After this time has elapsed, remove the fish from the refrigerator without removing the foil, turn the piece over to the other side, put the load on top and put it back in the refrigerator for 12 hours. After 12 hours, remove the fish from the marinade and dry with a paper towel. Cut the fillets into small thin pieces.
  3. Preheat oven to 200 degrees. Grease an ovenproof dish with butter.
  4. Put half of the potatoes in the prepared form, on it a layer of fish and onions. Sprinkle with dill and top with the remaining potatoes.
  5. In a bowl, combine eggs, milk, salt and pepper, beat lightly with a whisk or fork. Pour over the potato casserole with this mixture, top with the remaining butter and bake for about 1 hour, until the potatoes are soft.
  6. Serve hot.

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