Lohilaatikko:  Salmon Casserole

Some Finnish-Americans might remember this dish as “Laksloda.”

4 medium-sized potatoes

1 can (16 oz.) pink or red salmon, skin and bones removed

1 small onion, thinly sliced

2 tablespoons flour

Milk

2 tablespoons butter

Pare and slice the potatoes

Butter a 1 ½  quart casserole and place half the potatoes in the bottom of the casserole.

Top with the fish and onion.

Sprinkle with flour.  Add remaining potatoes.

Pour enough milk over to cover the potatoes. 

Dot with butter and bake at 350° F for about 1 hour or until slightly browned

and potatoes are tender.  Makes 4 servings.

Donna says she remembers this casserole, but made with fresh salmon—

not canned.