Best Potato And Smoked Salmon Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATO AND SMOKED SALMON KUGEL



Potato and Smoked Salmon Kugel image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 6

1 cup chicken fat
1 onion, sliced
4 russet potatoes, peeled, grated, and liquid squeezed out
1 bunch dill, chopped
Salt
1 pound sliced smoked salmon

Steps:

  • Preheat oven to 350 degrees F.
  • Brush an 8 by12 lasagna dish with 2 tablespoons of chicken fat. In a medium skillet over medium heat, add 1 tablespoon of chicken fat and onions, and saute for 2 minutes, or until translucent. Let onions cool.
  • In a large bowl, mix potatoes, cooked onions, and dill together with remaining chicken fat and season with salt. Place mixture in lasagna dish and bake in the oven for 45 minutes to 1 hour, or until potatoes are tender in the center and crisp on top.
  • Remove from pan and layer top with smoked salmon. Cut into 10 equal size portions and serve.

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

POTATO-SALMON BAKE



Potato-Salmon Bake image

Fresh salmon, a mix of potatoes, some sharp and zesty feta cheese and dill make this dish shine.

Provided by Tara Bench

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

3/4 cup panko breadcrumbs
3 tablespoons roughly chopped fresh dill, plus more for garnish
1 lemon, zested and juiced
2 tablespoons unsalted butter, melted, plus more for the dish
2 1/2 pounds assorted potatoes, such as sweet potatoes, small Yukon Golds or small red potatoes, unpeeled and sliced 3/8-inch thick
1 1/4 cups crumbled feta (about 6 ounces)
1 1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup low-sodium chicken broth
1 1/4 pounds skinless salmon filet

Steps:

  • Preheat the oven to 375 degrees F.
  • Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
  • Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
  • Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
  • Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.

SALMON LASAGNA



Salmon Lasagna image

This salmon lasagna is a wonderful seafood main dish! I have been meaning to try this with smoked salmon as it seems like it would be delicious!

Provided by Cici Zeits

Categories     Seafood     Fish     Salmon

Time 1h25m

Yield 12

Number Of Ingredients 11

2 tablespoons vegetable oil
¼ cup all-purpose flour
3 cups milk
¼ cup grated Parmesan cheese
½ teaspoon coarsely ground black pepper
2 (9 ounce) boxes frozen creamed spinach, thawed
4 cups shredded mozzarella cheese
1 (15 ounce) container ricotta cheese
1 (8 ounce) package no-boil lasagna noodles
1 (15 ounce) can salmon, drained and flaked
aluminum foil

Steps:

  • Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
  • Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 18 g, Cholesterol 69.7 mg, Fat 18.2 g, Fiber 0.8 g, Protein 26.8 g, SaturatedFat 8.7 g, Sodium 672.6 mg, Sugar 3.6 g

SMOKED SALMON LASAGNE



Smoked Salmon Lasagne image

This is a different take on lasagne and low fat. A bit of an effort, but you can freeze once cooked. I usually slice into portions before freezing. This recipe is from "Purely Golden Door" pg 125. The Golden Door is a luxurious health resort in the Hunter Valley wine district north of Sydney, Australia

Provided by Coasty

Categories     < 60 Mins

Time 43m

Yield 6 serving(s)

Number Of Ingredients 13

500 g leeks
50 g cashew nuts
400 ml low-fat soymilk
1 1/2 teaspoons cornflour
200 g button mushrooms
2 tablespoons balsamic vinegar
2 tablespoons basil
150 g lasagna sheets, fresh
150 g spinach
150 g asparagus spears
100 g smoked salmon
25 g anchovy fillets
50 g reduced-fat feta cheese

Steps:

  • Preheat the oven to 180°C To make the white sauce saute the sliced leeks and cashews in a little water until soft. Transfer to a blender and add the milk. Blend until smooth and then return to the pan.
  • Mix the cornflour with 2 teaspoons of water until smooth, and then add to the sauce. Bring back to the boil. If the sauce seem too thick, add more milk. If too thin add mor cornflour. Season with salt and pepper.
  • Put the mushrooms and balsamic vinegar in a frying pan and cook over hihg heat, stirring occasionally for 5 minutes. Remove from the heat and stir in the chopped basil.
  • Spread a third of the white sauce over the base of a 3 litre (12 cup) casserole dish. Add a layer of the lasagne sheets, then half the spinach and the mushrooms. Top with another layer of lasagne, another thrid of the white sauce, the asparagus, salmon, anchoives, remaining spinach and then a final layer of pasta and sauce.
  • Sprinkle the feta cheese over the top. Cover and bake for 20 minutes then uncover and grill 5-8 mins to brown the top.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #appetizers     #main-dish     #pasta     #potatoes     #seafood     #vegetables     #european     #dinner-party     #holiday-event     #italian     #lasagna     #salmon     #fish     #dietary     #one-dish-meal     #new-years     #low-sodium     #low-calorie     #low-carb     #valentines-day     #low-in-something     #pasta-rice-and-grains     #saltwater-fish     #4-hours-or-less

Related Topics