My dad’s a smoker. Not a smoker of cigarettes or cigars or “oregano”, but the best kind of smoker there is…. a smoker of MEATS! Turkey, chicken, pork, fish, he can smoke it all. He smokes meat throughout the year, but his claim to fame is prepared with lots of TLC right at Christmas time. His smoked salmon and trout is outta this world!
My whole family (especially my cousin, Liz) will agree. Those beautiful pink fillets have the perfect salty, smokey, buttery taste. He usually plates them on long platters with crackers tucked into the sides. But seriously, I don’t even eat the crackers with it. I just eat the fish.
He also makes this incredible smoked salmon cream cheese. I put that stuff on crackers, bagels, toast, in eggs, etc. Seriously, it’s amazing. This year he even sent me home with about 3 cups; just for me! WOWEE.
Since we always know to expect smoked salmon at Christmas, my sister and fellow foodie, Monica, went to our favorite foodie site, Foodgawker, and found a smoked salmon breakfast casserole to make the morning after Christmas. It was very exciting to see that recipe stuck to the fridge and figure out that we were trying ANOTHER smoked salmon dish this year!
Mom made it and it was goood. Needed more salt and pepper and I think there was a bit too much dill, but it was still good. And since I’ve not done too many breakfast recipes on here, I figured I would share it with you! The recipe is from Cookin Canuck and there are wonderful pictures on her page as well! I took pictures of my own and made just a few substitutions to lessen the points value.
Smoked Salmon Breakfast Casserole
Points Per Serving: 4
– 2 tsp olive oil
– 1 1/2 lbs white potatoes, cubed
– 1/4 cups shallots, minced
– 8 oz smoked salmon
– 2 tbsp dill (maybe a little less of you aren’t so crazy about dill)
– 18 tbsp (1 cup + 2 tbsp) 2% milk
– 1 tsp sea salt
– 1/2 tsp black pepper
– 3 cups egg beaters
1. Preheat oven to 375 degrees F. Butter a 13×9-inch glass baking dish.
2. Heat olive oil in a large skillet set over medium-low to medium heat. Add diced potatoes and stir until the potatoes are coated with the oil. Spread out so potatoes are in a single layer. Season with freshly ground black pepper and half of the salt. Cover and cook until the potatoes are just tender, 10 to 12 minutes. Uncover, increase heat to medium-high and cook, stirring occasionally, until potatoes are tender and turning brown, 7 to 8 minutes. Add shallots and cook until shallots are tender, about 2 minutes.
3. Pour the potatoes into a large bowl and stir in chopped smoked salmon and 1 tablespoon fresh dill. Pour the mixture into the prepared baking dish and spread out evenly. (Can be made 1 day ahead. Cover and refrigerate. Take out of the refrigerator 30 minutes before adding the egg beater mixture and baking.)
4. In a large bowl, whisk together egg beaters, milk, and rest of salt. Pour the egg mixture over the salmon and potatoes. Sprinkle remaining dill over top. Bake until a knife inserted into the center comes out clean, 25 to 30 minutes. Let casserole stand for 5 minutes before serving.
Now, when my dad makes his smoked salmon cream cheese, he adds things like onion powder, hot sauce, chili powder, etc. If you’d like to spice this up a bit, try adding some of those to the eggs and potatoes! I’m sure it will be tasty :)