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Food Fare: Jewish RecipesSalmon Casserole

Typically served during Shavuot.

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:

Food Fare Culinary Collection: Jewish Cuisine


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