from Sophie Wickstrom

[Uncle Ray was a fisherman and often when we visited my grandfather, John Nyman, we would have salmon fresh off the boat. Leftover salmon was picked clean of bones and used in this casserole.

There's an old Finnish joke about dinner: Asked what's for dinner, the housewife would say "Fish and potatoes."

"Not that again!"

"All right. We'll have potatoes and fish.".

My grandfather's housekeeper, Sophie, made laksloda baked in a huge old Monarch woodstove, but it works fine in an electric stove in a covered casserole. Ed.]

Heat oven to 350 degrees.

Butter a large covered casserole.

Mix the sliced potatoes with the chopped onion and salmon. Add the half and half, salt and pepper, and dill if you want to use it. Toss to cover evenly.

Put it in the casserole and cover. Bake for about an hour or until the potatoes are done.

I've tried this in an uncovered casserole, a casserole covered with aluminum foil, and the covered casserole. The covered casserole works the best.

Updated January 17, 2006


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