Sassy Salmon Bake

Makes 6 to 8 servings

This layered casserole is fun to make, and cats love its creamy texture. Do not freeze this dish. It will keep in the refrigerator for up to 3 days.

4 small sweet potatoes, peeled and parboiled
16 ounce can salmon, drained
2 tablespoons chopped fresh dill or parsley
1 teaspoon lemon juice
1/4 pound thin-sliced lox, cut into small pieces
6 ounces cream cheese, cubed
4 eggs
1 1/4 cups milk
4 tablespoons fish flakes

1. Preheat the oven to 375 degrees. Spray an 8-inch casserole dish with nonstick cooking spray.

2. Cut the sweet potatoes into 1/2 inch slices and set aside.

3. In a mixing bowl, mash the salmon.

4. In a separate mixing bowl, combine the dill or parsley, lemon juice, and lox and then add to the salmon.

5. Line the bottom of the casserole dish with a layer of sweet potato slices. Sprinkle half of the cream cheese
    cubes on top of the potatoes. Spread a layer of the salmon-lox mixture on top of the cream cheese. Add
    another layer of sweet potatoes, followed by another layer of cream cheese and another layer of the salmon-lox
    mixture. If you have any sweet potato slices left, put them on top of the lox mixture.

6. In a mixing bowl, beat the eggs and milk. Pour over the layered casserole and sprinkle the fish flakes on top.

7. Bake for 40 minutes or until a knife inserted into the center comes out clean.
    The top of the casserole should be a bit puffy, like a souffle. Let cool and serve immediately.




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