Salmon and Potato Strata
Prep time: 20 minutes
Cooking time: 30-35 minutes
4 medium potatoes, whole, peeled or unpeeled, cut into thin rounds
2 salmon steaks, cut up into small cubes, skinned and boned
1/2 cup chopped onion
1/2 cup chopped celery (can substitute green peas)
4 eggs beaten
1 cup milk
1 cup broth (chicken or beef)
seasoning salt to taste
1 tablespoon herbs (parsley, thyme, basil, rosemary, etc. or a mixture)
1. Preheat oven to 350˚F/180˚C. Put potatoes in a pot and cover with water. Bring to a boil. Cook for 7-10 minutes then drain and rinse under cool running water until cool to the touch.
2. In a large bowl, add salmon, onion, celery or peas, eggs, milk, broth, 1/2 teaspoon seasoning salt, and herbs. Mix well together.
3. Put 1/2 potatoes in the bottom of a 3-4 quart casserole dish. Sprinkle potato layer with a little seasoning salt. Cover potatoes with 1/3 of the salmon mixture. Repeat and end with the salmon mixture. Sprinkle seasoning salt on top.
4. Bake uncovered 30-35 minutes or until the top is golden and crusty, and the egg is set. Let stand 5 minutes before serving.