I love lox. I could eat it every day for breakfast with onions, and toast, and a little bit of creme fraiche. It is just that good. Forget breakfast - I would gladly eat it any time. This recipe always makes me think of Kenny, a co-worker of mine who has the same taste in salmon as well as the last name of the actual recipe, which is “Stein Sisters’ Sunday Salmon.” Kenny (Stein, not Salmon) is retiring this year, and perhaps I’ll manage to sneak him out a wedge of this stuff if it doesn’t disappear before tomorrow morning.

This recipe pulls double duty as a good brunch dish (with fresh fruit and bagels) or as dinner (with a greens salad with a tangy dressing.)

Ingredients:

• 4 medium potatoes (fist sized) sliced into thin half moons
• 2 medium onions, chopped
• 1 Tbs butter
• 1/4 lb. lox, cut into pieces
• 2 Tbs fresh minced dill (or about 3/4 Tbs dried)
• 1/2 lb fresh salmon steak (or go for those vacuum packed ones. Don’t get the cheap canned stuff, as I did this time, and have to spend 15 minutes picking tiny bones and scales out. Ew.)
• 8 oz. cream cheese, cubed
• 4 eggs
• 3/4 c. milk (the original recipe calls for 1 1/4 c. but I found that it NEVER set so I reduced it a bunch)
• sweet (not hot) paprika

Boil potato slices for about 7 minutes, or until just tender. Line the bottom of a oiled (or sprayed) casserole dish. Meanwhile, sauté onions in butter until just translucent. Add lox and dill and saute for a few minutes more. Season with salt and pepper.

If you’re using fresh salmon, boil an inch of water in the bottom of a saucepan. Place salmon in a steamer rack or metal colander, sprinkle with salt and pepper, cover, and steam 5-6 minutes. Flake into lox mixture. If you’re using vacuum packed (or, heaven forbid, canned) salmon, dump it out and break it up a bit. No need to steam. Add to lox mixture.

Distribute cubes of cream cheese evenly around the casserole dish (seriously, the cream cheese is the best part, so make sure everyone gets an equal chance to consume its delicious goodness), and then top with lox-onion-salmon mixture. Mix eggs with milk, and pour over entire thing. Sprinkle with paprika. Bake at 350 for 40 minutes or until set.

This entry was posted on Thursday, April 17th, 2008 at 5:39 pm and is filed under breakfast, fish, potatoes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.