Simply Potatoes Smoked Salmon Meringues 5fix Recipes

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EASY SMOKED SALMON AND CREAMY POTATO BAKE



Easy Smoked Salmon and Creamy Potato Bake image

Ok ... I love smoked salmon, I love potatoes, and I love lots of flavors ... but who doesn't? Now my shortcuts. I wanted to make this dish but I was really short on time one night. Kitchen space was limited when I first came up with this due to kitchen renovations, so my compromise was pre-sliced potatoes. I know, absolutely ... slice your own, and I do when the time permits. But I had about 2 hours before 8 guests came over for dinner and had everything else to cook so I cheated. You could easily use some fresh russett potatoes peeled and sliced and it would be even better. But I used deli sliced bagged potatoes and they worked just fine (I used simply potatoes, but there are many brands out there, found right by the eggs, bacon usually). Smoked salmon again, right in your seafood aisle (already sliced) and the rest is easy. A few veggies and some eggs and cream and just bake and enjoy the rewards. This is a rich dish and very versatile. Served for breakfast or brunch with roasted asparagus and fruit parfaits, or dinner with grilled fish or lamb chops would be great with roasted green beans, asparagus and tomato slices. Fresh flavors but rich tastes. Even roasted chicken would make a nice addition to this dish, but I love the fish or lamb as I think it really compliments the flavors. Either way, give it a try it is a great unique dish and is worthy of company.

Provided by SarasotaCook

Categories     Potato

Time 1h20m

Yield 6-8 Individual servings, 6-8 serving(s)

Number Of Ingredients 12

6 cups sliced potatoes
1 lb smoked salmon (about 20 slices)
1 small fennel bulb (cut in half and thin sliced)
1 medium onion (cut in half and thin sliced)
3 cups heavy cream
6 large eggs, beaten well (not extra large)
3/4 cup seasoned bread crumbs
2 tablespoons fresh dill, fine chopped
1/3 cup butter (2 tablespoon for the breadcrumbs on the bottom, 2 tablespoons for the sauce, 2 tablespoon for the to)
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 lemons, thin sliced

Steps:

  • Vegetables -- Add 1 tablespoon of the butter to a saute pan on medium heat and saute the onions and fennel until soft. About 5 minutes. Remove and set to the side.
  • Casserole -- Lightly spray a 9x13" casserole dish with Pam, and then add 2 tablespoons of the melted butter. Add 5 tablespoons of the bread crumbs to the bottom of the casserole dish and press down to make a light crust on the bottom. Just spread out without pressing too much.
  • Layer 1: Add 1/3 of the potatoes on the bottom of the casserole dish overlapping them like shingles. Then season with a little salt and pepper. Top with 1/2 of the salmon slices and 1 teaspoon of the chopped dill. Then add 1/2 of the fennel onion mix, and 2 tablespoons of the bread crumbs.
  • Layer Two: Once again, the second 1/3 of the potatoes, like a shingle pattern again, salt, pepper and then the rest of the salmon, dill and the remaining onion fennel mix. Again top with 2 tablespoons of the bread crumbs.
  • Layer Three: Top with the remaining potatoes, salt and pepper.
  • Egg and Cream Base -- In a bowl, mix the eggs with the heavy cream and 2 tablespoons of the melted butter and whisk to combine well. Pour the mixture over the casserole and cover with foil.
  • Bake -- Middle rack at 400 degrees for 30 minutes. Remove from the oven and sprinkle on the remaining bread crumbs that you mixed with the remaining 2 tablespoons of melted butter. Arrange the lemon slices over the top and reduce to oven to 375 and bake another 30 minutes until the topping is golden brown. It may take a bit less time depending on your pan and the type of potatoes as well as your oven. Just check. Poke a knife in the potatoes and they should be tender and the top should be golden brown and bubbly. One dish took 45 total and another 60 minutes. So, just check, that is the best way to make sure it is all done. Also the eggs with the cream will make a custard like so the eggs need to be set as well.
  • Serving -- LET SET. At least 10 minutes covered with foil. Don't try to remove before then. The eggs need to set up.
  • This is amazing with grilled fish for dinner or grilled lamb chops. but also serve this with fresh fruit and maybe some sausage for a breakfast dish. I have even served this with grilled asparagus on the side and some grilled scallops for a lite dinner.

Nutrition Facts : Calories 862.5, Fat 63.6, SaturatedFat 36.4, Cholesterol 419.1, Sodium 2236.2, Carbohydrate 48.7, Fiber 7.2, Sugar 3.3, Protein 28.9

DILL AND HORSERADISH POTATO CAKES WITH SMOKED SALMON #5FIX



Dill and Horseradish Potato Cakes With Smoked Salmon #5FIX image

5-Ingredient Fix Contest Entry. This is a great recipe for an appetizer to serve when you want to impress. It's flavorful, simple and makes for a striking presentation.

Provided by brose383

Categories     Potato

Time 30m

Yield 24-30 potato cakes, 12 serving(s)

Number Of Ingredients 5

1 (8 ounce) package Simply Potatoes® Shredded Hash Browns
1 egg, beaten
2 tablespoons fresh dill, chopped, reserve some for garnish
2 teaspoons prepared horseradish
6 ounces smoked salmon, sliced

Steps:

  • 1. In a medium bowl, add the potatoes, stir in the eggs, dill and horseradish. Mix well to combine.
  • 2. In a nonstick pan, over medium heat, place one ounce spoonfuls of the potato cake mixture into the pan. Cook until golden brown and turn. Cook on the other side until golden brown on both sides. Remove the cooked potato cakes to a serving platter.
  • 3. Top the potato cakes with a ruffled piece of smoked salmon and garnish with reserved dill sprigs.

Nutrition Facts : Calories 24, Fat 1.1, SaturatedFat 0.3, Cholesterol 19, Sodium 126.6, Carbohydrate 0.1, Sugar 0.1, Protein 3.3

DILLY SMOKED SALMON POTATO STACKS #5FIX



Dilly Smoked Salmon Potato Stacks #5FIX image

5-Ingredient Fix Contest Entry. Serve these delicious and fresh smoked salmon potato appetizers at your next party. Only 5 ingredients and so easy to make. Also very delicious as a main course, just make 4 servings out of the recipe instead of 16 smaller portions!

Provided by mwiederhold

Categories     Potato

Time 30m

Yield 16 bite size appetizers, 16 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
4 ounces smoked salmon
1/4 cup fresh dill, divided
6 ounces creme fraiche or 6 ounces sour cream
1/4 cup olive oil

Steps:

  • Pat dry potatoes. In a large skillet heat 1/4 cup olive oil over medium heat. Add hash browns in an even layer and push down with spatula. Cook 8-10 minutes on first side. Flip hash browns and push down again to form even layer. Cook an additional 7-8 minutes on the second side till golden brown. Set aside.
  • Finely mince most of the dill. Leave a couple sprigs out for garnish. Add minced dill to creme fraiche or sour cream until combined.
  • To assemble: Divide hashbrowns into 16 even piles and top with thin piece of smoked salmon, 1 tablespoon dill creme fraiche and garnish with dill sprig.
  • Makes 16 appetizer portions.

Nutrition Facts : Calories 75.4, Fat 7.6, SaturatedFat 3, Cholesterol 16.3, Sodium 63.2, Carbohydrate 0.3, Protein 1.6

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