Casseroles > Seafood > Jewish Recipes > Salmon Casserole >
Salmon Casserole
Typically served during Shavuot.
3 russet or Yukon Gold potatoes (1 LB), unpeeled & quartered
2 TBS vegetable oil
2 medium onions, finely chopped
4 TBS butter, cut into small pieces (sub with vegetable oil if desired)
1 can (15 oz.) pink or red salmon, drained & mashed
2 large eggs
3/4 C plain yogurt
Salt & black pepper to taste
1 tsp. lemon juice
3/4 C plain breadcrumbs
Paprika to taste
In a large cooking pot, boil potatoes in salted water until tender. Drain and set aside to cool. If preferred, potatoes can be cooked in a microwave to desired tenderness. Preheat oven to 350-degrees F. Heat vegetable oil in a skillet. Add the onions and sauté until golden in color, about seven minutes, stirring frequently. Peel the potatoes and cut into medium-sized pieces. Place potato pieces in a bowl and mash with one tablespoon of butter. Stir in the onions, mashed salmon, eggs, yogurt, salt and pepper, and lemon juice. Grease a baking dish; sprinkle bottom with breadcrumbs. Add potato/salmon mixture; smooth. Sprinkle top with more breadcrumbs; dot with remaining butter and sprinkle paprika. Bake for about forty-five minutes, or until firm. Cut into squares or scoops and serve.
Variations: Cook diced bell pepper and celery with onions; add a few teaspoons of Worcestershire sauce for extra flavor; substitute mayonnaise for yogurt.
*Salmon Casserole images (C)2013 Shenanchie.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
