Salmon and Potato Casserole

Name: Salmon and Potato Casserole
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters grated peeled baking potato; 0 teaspoons freshly ground black pepper; 1 sprig Dill; 2 larges eggs; 0 teaspoons kosher salt; 118 milliliters thinly vertically sliced onion; 99 grams package smoked salmon

Salmon and Potato Casserole is a gluten free and pescatarian main course. One portion of this dish contains around 15g of protein, 9g of fat, and a total of 327 calories. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up kosher salt, 3-less-fat cream cheese, dill sprigs, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Place an 8-inch round metal cake pan in oven. Preheat oven to 425 (leave pan in oven).

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Cake Form

Oven

Combine potato and onion in a large bowl.

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Potato

Onion

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Bowl

Combine salt, pepper, cheese, and eggs in a bowl, stirring well. Stir egg mixture into potato mixture.

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Cheese

Pepper

Potato

Egg

Salt

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Bowl

Remove preheated pan from oven; carefully coat pan with cooking spray.

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Cooking Spray

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Oven

Frying Pan

Place potato mixture in pan; pack down slightly.

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Potato

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Frying Pan

Bake at 425 for 50 minutes or until golden.

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Oven

Let stand in pan 10 minutes. Invert potato mixture onto a plate.

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Potato

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Frying Pan

Cut into 8 wedges; top evenly with salmon and dill.

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Salmon

Dill

Equipment

Ingredients

Servings:

1liters

grated peeled baking potato 0teaspoons

freshly ground black pepper 1sprig

Dill 2larges

eggs 0teaspoons

kosher salt 118milliliters

thinly vertically sliced onion 99grams

package smoked salmon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.