Salmon Cassarole

This is an spin off recipe from my cooking lesson evening for Caritas.

I had estimated the amount of salmon wrong. Everything else went. No left overs. I took fish with me home. And this is what I cooked yesterday with the left over salmon:


It is potato and salmon casserole. Very simple and fast food to cook. Only thing you have to really take care of are the potatoes. I have had several time issues with them while cooking this. Some potatoes take awfully long time to cook trough. Take care that potato which you use is soft boiling type,meant for the mashed potatoes.

You need:

8-10 medium-sized potatoes

300-500g cold smoked or fresh salmon (this up to you which one you want to use)

1 onion

200 ml single cream

200ml fish stock

salt, pepper, dill (fresh or dried)



Finely chop the onion and saute on a pan. Leave to cool down.

Peel the potatoes and cut them into matchsticks. Put half of the potatoes and half of the onion on the bottom of an oven dish and sprinkle some salt, pepper and dill on top. Cut the salmon into small pieces and distribute them evenly on top of the potatoes. Add the remaining potatoes and onion on top, along with some more salt, pepper and dill. The salmon is probably already quite salty, so go easy on the additional salt.


Mix together the fish stock and the cream and pour into the oven dish. Cook in the oven at 170 °C for at least 60 minutes. Serve with salad! This dish can be prepared beforehand and reheated. Anchovies can be used instead of salmon, then this is called “Jason’s Temptations”. Traditional May 1st hang over food, for the  Finns 😉


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