Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Smoked salmon; (flaked) |
| 4 mediums | White potatoes; (about 2 pou |
| 1 medium | Onion; chopped |
| 3 tablespoons | Butter or margarine |
| 2 tablespoons | Fresh parsley; snipped |
| ¼ teaspoon | Pepper |
| ⅓ cup | Water |
Heat oven to 350. Grease 2-quart casserole. Cut potatoes into thin slices. Layer half each of the potato slices, onion, fish, margarine, parsley and pepper in casserole. Repeat layers. Pour water over layers in casserole; cover. Bake until potatoes are tender, about 1-¼ hours. Serve with margarine and snipped fresh parsley, if desired.
Serves 4-6.
(From a recipe in "Cleaning and Cooking Fish" by Sylvia Bashline)