Alaska Fish & Wildlife News
Award-winning Dutch Oven Salmon Casserole
Loxlada - Finn Salmon Casserole
Loxlada (Finn Salmon Casserole)
By Charlie “never eat raw salmon” Swanton
1 lb. salted salmon, skinless & sliced thin (King or other rich salmon is recommended)
6 large potatoes, peeled & sliced
1 large onion, thinly sliced
2 T butter
2 C whole milk
¼ t white pepper
2 T white flour
Greased 2 qt. casserole dish (or Dutch oven)
Layer potatoes, fish, onions, begin and end with layer of potatoes and sprinkle flour and pepper on each layer of potatoes.
When finished layering ingredients, dot top of potatoes with butter and pour in milk.
Bake in 375° F oven for 1 hour or until potatoes are done
Hint: It really is best after cooling overnight and heated in microwave.
This dish won the much coveted chef’s hat (1st place) at the 2005 Fairbanks ADF&G Dutch Oven Cook-Off!
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