| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Swiss |
Restaurant, Seafood, Potatoes, Breads |
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Chopped smoked salmon |
| 2 |
c |
Swiss cheese; grated |
| 1/2 |
c |
Parsley; roughly chopped |
| 1 |
|
Yellow onion; sliced |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Tabasco |
| 3 |
c |
Heavy cream |
| 3 |
lb |
New potatoes; siiced (to 4 pounds) |
INSTRUCTIONS
Preheat oven to 350 degrees. In a bowl mix the salmon, cheese and parsley.
In another bowl mix the cream, salt and Tabasco. Using a buttered 9 x 13
inch baking pan, place 113 of the onion in the pan 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
addition 30 minutes or until potatoes are tender when tested with a sharp
knife.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Bay Cafe, Lopez Village, Lopez Island
A Message from our Provider:
“Forbidden fruits create many jams”