SMOKED SALMON WITH SCALLOPED POTATOES
12 oz. chopped smoked salmon
2 cups S
Swiss cheese,
grated
1/2 cup parsley, chopped
1 sliced onion
1-1/2 tsp. salt
1/2 tsp. Tabasco
3 cups heavy cream
3-4 lbs. new potatoes, sliced
Preheat oven to 350 degrees. In a bowl mix the salmon, cheese, and parsley. In another bowl mix the
cream, salt and Tabasco. In a 9 by 13 inch pan place 1/3 of the onion followed by a single layer of
potatoes. Next, place the salmon cheese mixture. Repeat layering until all ingredients are used. Pour cream mixture evenly over layered ingredients.
Bake for 45 minutes covered with aluminum foil. Remove foil and bake an additional 30 minutes.
SMOKED SALMON POTATO CAKES
2 pounds potatoes (peeled and cubed)
1 pound hot smoked salmon tips (bones and skin removed)
2 eggs (beaten)
seasoning
4 green onions (finely chopped)
2 tbl. chopped fresh parsley or dill
1 1/2 cups bread crumbs
vegetable oil
Boil the potatoes until tender and then mash with a little milk and butter. Allow to cool to room temperature. Break the salmon into small flakes. Combine the salmon with the eggs, onions, parsley, and potatoes.
Spread the crumbs on a cookie sheet. Form the salmon mixture into 8 1/2 cup balls and set on the crumbs. Press the balls to form 1/2 inch thick cakes, coating each side with the crumbs.
Heat a large skillet and fry the cakes in oil for about 3 to 4 minutes until golden brown. Do not crowd the salmon cakes in the skillet. Keep salmon cakes warm in a 200 degree F. oven until all are cooked.
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