March 2nd, 2009
Featured Recipe: Laks Looda (Salt Salmon Casserole)
The Columbia River gillnet fleet claims many a family tradition of good fish cooking. This recipe from Ellen Niemi, originally published in the Northwest Fishermen’s Wives Cookbook in 1978, is a Finnish recipe and may be made with salted, fresh or canned salmon.
- Salt salmon, sliced thin, or 2 cans of salmon
- 1 onion, peeled and sliced
- 2 tbsp. flour
- 4 potatoes, peeled and sliced
- Whole peppercorns
- ½ cube butter or margarine
- Milk to cover layered ingredients
Soak the salt salmon overnight, or to taste. Slice thinly. Butter a casserole dish well. Starting with the potatoes, layer the slices of potato, onion and salt salmon. Sift some of the flour between layers and add peppercorns until casserole dish is filled. Add milk to cover the ingredients (may use skim, whole or canned milk). Dot the top with butter or margarine and bake at 350 degrees (about one hour) until potatoes are done and top is nicely browned.