Hearty dish has potatoes, fish

RECIPE FINDER

April 25, 2007|By Julie Rothman | Julie Rothman,Special to the Sun

Amy Ackerman of Aurora, Ore., was looking for a recipe for a scalloped-potato-and-salmon dish she thought was called "Loxlotta." She said that she ate this casserole many years ago in a small town in the northeast corner of Oregon - where salmon fishing is an important industry - populated by many people of Finnish and Norwegian backgrounds.

Irma Ollila of Clatskanie, Ore., had a recipe for a salmon casserole she calls "Laxlada" that seemed to be exactly what Ackerman was looking for. It can be made using either canned or fresh salmon.

I tested her recipe using fresh salmon because good-quality fresh or frozen salmon is readily available in most supermarkets these days. Served with a green salad and a good loaf of bread, this hearty dish makes a delicious dinner any time of year.

Laxlada

Serves 4 to 6

1 pound salmon, canned or fresh, cut into cubes

5 large potatoes, peeled and sliced

1 onion, thinly sliced

1 teaspoon salt

3 tablespoons butter

2 cups milk

1 egg

1/4 cup fine dry bread crumbs or crushed potato chips

Preheat the oven to 375 degrees. Remove the skin and bones from the salmon and cube. In a well-buttered, 2-quart casserole dish, arrange layers of potatoes, fish, onion and salt, dotting each layer with butter. Begin and end with potatoes.

Mix together the milk and egg and pour over the layers. Sprinkle the top with bread crumbs or crushed potato chips. Bake for 1 hour or until potatoes are done.

Per serving (based on 6 servings): 452 calories, 25 grams protein, 13 grams fat, 6 grams saturated fat, 59 grams carbohydrate, 5 grams fiber, 86 milligrams cholesterol, 848 milligrams sodium

RECIPE REQUESTS

Esther Britton of Rapid City, S.D., is looking for a reduced-sodium recipe for baked beans that uses canned instead of dried beans.

Lois Berg of Baltimore is looking for a recipe for a "Can't Stop Eating It" cookie bar made with chocolate and peanut butter.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.