Sieni-lohipata (Mushroom and Salmon Casserole)
recipe

A delicious, creamy casserole featuring smoked salmon and mushrooms layered with potatoes.
Preparation Time: 20 minutes
Cooking Time: 45-60 minutes
Serving Size: 4 servings
Ingredients:
- 400 g smoked salmon from the Archipelago Sea
- 200 g black trumpet mushrooms (or other mushrooms)
- 500 g potatoes
- 1 onion
- 2 dl cream
- 1 dl fish broth (or water)
- 2 tbsp butter
- Salt and pepper to taste
- Fresh dill for garnish
Instructions:
1. Peel and slice the potatoes into thin rounds. Finely chop the onion.
2. Heat the butter in a cast-iron pot and sauté the onion for a few minutes until soft.
3. Add the black trumpet mushrooms to the pot and sauté for a few more minutes.
4. Layer the bottom of the pot with a layer of potato slices, seasoning with salt and pepper.
5. Add a layer of smoked salmon on top, followed by a layer of mushrooms.
6. Continue layering the ingredients until all are used up.
7. Pour the cream and fish broth (or water) over the layers, ensuring the ingredients are covered.
8. Cover the pot with a lid and bake in the oven at 180°C (350°F) for about 45-60 minutes, or until the potatoes are tender.
9. Remove the pot from the oven, let it rest for a few minutes, and garnish with fresh dill before serving.
Nutritional Information (per serving):
Calories: 450
Protein: 25 g
Carbohydrates: 35 g
Fat: 25 g
Fiber: 4 g
Sodium: 600 mg
Enjoy your delicious Sieni-lohipata!

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