Yakityak's Fish Kugel

Name: Yakityak's Fish Kugel
Cuisine: Jewish
Ingredients: 3 tblsp butter + extra to grease the casserole dish; 1 small to medium onion, sliced thin; 3 6 oz. sustainably caught canned salmon, drained and flaked apart; 3 medium to large Idaho potatoes, peeled and sliced thin; 2 tsp kosher salt; 1/2 tsp black pepper; 2 eggs; 1.5 cups light or heavy cream

Dairy Pesach

Ingredients

3 tblsp butter + extra to grease the casserole dish
1 small to medium onion, sliced thin
3 6 oz. sustainably caught canned salmon, drained and flaked apart
3 medium to large Idaho potatoes, peeled and sliced thin
2 tsp kosher salt
1/2 tsp black pepper
2 eggs
1.5 cups light or heavy cream

Method

Melt the butter in a skillet and brown the onions in it. Grease the casserole dish, and preheat the oven to 350 °F.

Layer the casserole dish with thinly sliced potatoes, the flaked salmon and the onions, divided equally. Begin and end the layering with potatoes. Each time you put in a layer of potatoes, sprinkle some salt and pepper, reserving 1/2 tsp of the salt for later. (That is, divide 1.5 tsp of salt between the layers.)

After all the layers are in the casserole, whisk the eggs and remaining salt until frothy, and then whisk in the cream. Pour this mix over the casserole

Bake at 350 °F covered for 30 minutes. Remove cover, and bake for an additional 20 - 30 minutes at the same temperature until the potatoes are thoroughly cooked and are lightly browned on top.

Notes

This is based off a recipe by Jennie Grossinger in her classic cookbook, The Art of Jewish Cooking. It tastes much better than it sounds, kind of like what the inside of a salmon pie might be, and it's even kosher for Passover. I have found her recipe needed updating for a modern oven and ingredients.

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