Smoked Salmon Casserole

lohilaatikoThis dish has been in heavy rotation at my house this winter. Simple and satisfying, this is my definition of comfort food. The original recipe, called lohilaatikko, was given to me by my aunt Helen. Her recipe calls for canned salmon (also very tasty), but I’ve substituted smoked fish and added dill.

5 medium potatoes, thinly sliced
1 4.5-oz. package smoked salmon, flaked
1/2 medium onion, thinly sliced
2 Tbsp. flour
Whole milk (at least 2 cups — quantity varies)
fresh dill and black pepper, to taste
2 Tbsp. butter

Butter a 2-quart casserole (a shallow one works best), and arrange half of the sliced potatoes in the bottom of the dish. Add layers of salmon and onion. Sprinkle evenly with flour, and add the remaining potatoes. Pour enough milk in the dish to nearly cover the potatoes. Sprinkle with dill and black pepper, to taste, and dot with butter. Bake uncovered at 350 degrees for about an hour, or until the top is slightly browned and the potatoes are tender. Serves four.