Smoked Salmon Potato Brunch Bake Recipes

Steps:

• Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
• Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.
• Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
• Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.

Steps:

• Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Sprinkle 1 box potatoes in baking dish. Place half of the cream cheese cubes and the salmon pieces over potatoes. Sprinkle with dried onion. Top with remaining box of potatoes and cream cheese.
• In large bowl, beat Bisquick mix, pepper, milk and eggs with whisk or fork until blended. Pour over mixture in baking dish. Sprinkle with shredded cheese. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 375°F. Bake uncovered 32 to 38 minutes or until golden brown and knife inserted in center comes out clean. Sprinkle with green onions. Let stand 10 minutes before serving.

Steps:

• Vegetables -- Add 1 tablespoon of the butter to a saute pan on medium heat and saute the onions and fennel until soft. About 5 minutes. Remove and set to the side.
• Casserole -- Lightly spray a 9x13" casserole dish with Pam, and then add 2 tablespoons of the melted butter. Add 5 tablespoons of the bread crumbs to the bottom of the casserole dish and press down to make a light crust on the bottom. Just spread out without pressing too much.
• Layer 1: Add 1/3 of the potatoes on the bottom of the casserole dish overlapping them like shingles. Then season with a little salt and pepper. Top with 1/2 of the salmon slices and 1 teaspoon of the chopped dill. Then add 1/2 of the fennel onion mix, and 2 tablespoons of the bread crumbs.
• Layer Two: Once again, the second 1/3 of the potatoes, like a shingle pattern again, salt, pepper and then the rest of the salmon, dill and the remaining onion fennel mix. Again top with 2 tablespoons of the bread crumbs.
• Layer Three: Top with the remaining potatoes, salt and pepper.
• Egg and Cream Base -- In a bowl, mix the eggs with the heavy cream and 2 tablespoons of the melted butter and whisk to combine well. Pour the mixture over the casserole and cover with foil.
• Bake -- Middle rack at 400 degrees for 30 minutes. Remove from the oven and sprinkle on the remaining bread crumbs that you mixed with the remaining 2 tablespoons of melted butter. Arrange the lemon slices over the top and reduce to oven to 375 and bake another 30 minutes until the topping is golden brown. It may take a bit less time depending on your pan and the type of potatoes as well as your oven. Just check. Poke a knife in the potatoes and they should be tender and the top should be golden brown and bubbly. One dish took 45 total and another 60 minutes. So, just check, that is the best way to make sure it is all done. Also the eggs with the cream will make a custard like so the eggs need to be set as well.
• Serving -- LET SET. At least 10 minutes covered with foil. Don't try to remove before then. The eggs need to set up.
• This is amazing with grilled fish for dinner or grilled lamb chops. but also serve this with fresh fruit and maybe some sausage for a breakfast dish. I have even served this with grilled asparagus on the side and some grilled scallops for a lite dinner.

Steps:

• Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a small bowl, mix 1 tablespoon of boiling water with the saffron and set aside for 20 minutes (longer is fine).
• Cook the potatoes: In a large bowl, use your hands to mix the potatoes with 2 tablespoons of the oil, 1/2 teaspoon salt and plenty of pepper. Spread out on 2 large parchment-lined baking sheets (baking trays) and roast for 20 minutes, or until soft and caramelized. Set aside to cool.
• Cook the greens: In a large skillet with a tight-fitting lid, heat 2 tablespoons of the oil over medium-high heat. Once hot, add the anchovy and garlic and fry just until the garlic is starting to brown, 30 seconds to 1 minute. Add half the spinach, stir through for a minute to wilt slightly, and then add the remaining half. Cover for 1 to 2 minutes to wilt some more, then remove the lid and cook for 7 to 8 minutes, stirring frequently, until all the moisture has evaporated and the spinach has begun to dry out. Raise the heat as needed to cook off the liquid. Turn off heat and stir in herbs. Stir in half the capers and set aside.
• Using your hands, mix the fresh and smoked salmon with 1/3 teaspoon of salt in a bowl, separating the layers of smoked salmon in the process. Set aside.
• Make the custard: In a medium saucepan, whisk together the saffron and its soaking water, egg yolks, cornstarch (cornflour), lemon zest, 1/2 teaspoon of salt and plenty of pepper until smooth. Pour in the milk and cream and whisk until combined. Place over medium heat and cook, whisking continuously to prevent the custard from scorching or sticking to the bottom of the pan. Cook for 4 to 5 minutes, until steaming and starting to thicken. Remove from the heat and set aside.
• When ready to bake, heat the oven to 400 degrees Fahrenheit/200 degrees Celsius. To assemble, start by layering half the potatoes at the bottom of a baking dish. (A deep 8-by-8-inch square, 9-inch round, or 20-by-30-centimeter rectangle will all work.) Top with half the spinach mixture followed by all the salmon. Top with the remaining potatoes and then the spinach. Pour the custard over evenly and bake for 25 to 30 minutes, or until the custard has set and is starting to brown. (If your custard seems dangerously close to the top of the pan, place it on a foil-lined baking sheet to catch any drips.) Remove from the oven and set aside for 5 minutes.
• In a small saucepan, combine remaining capers with the remaining 1 tablespoon oil over high heat. (The oil should just cover the capers, so you may need to add a touch more oil, depending on the size of your pan.) Fry the capers in the oil for 1 to 2 minutes, stirring frequently, until the capers have opened up and become crisp.
• Spoon the fried capers over the gratin, garnish with fresh dill, and serve warm with lemon wedges.

Steps:

• Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.
• Weigh out 250g of the mash and place in a bowl (you shouldn't have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
• Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.