Smoked whitefish casserole

Smoked whitefish is a very tasty fish, but for two diners it is just impossible to finish an entire in one meal – no matter how fond of it you are. Smoked fish is good as a topping of a sandwich and you can also use it in tasty salads. One excellent way to use it is to make a smoked fish casserole. Easy to make and still a real delicacy.

If you do not happen to have a grinder that you can easily slice potatoes into French fries then you can just cut them into thin slices. Both ways are equally good.

PORTION: 4 servings
TIME TO MAKE: Preparation about 20 minutes, baking about one hour


  • about 2-3 dl smoked whitefish cut into small pieces
  • 6-8 potatoes
  • 1 big yellow onion
  • 3 dl cream
  • 1½-2 tablespoons of seasoned salt (in my opinion Meira’s seasoned salt is best)
  • black pepper

Preheat the oven to 220°C (428°F)

Gut the whitefish and remove all the fishbones. Cut in small pieces and use about 3-4 dl when making the casserole.

Peel the potatoes and cut them into “French fries” or in thin slices.

Peel the onion and chop it very fine.

Grease a suitably sized casserole.

Arrange in layers: first potato slices/stripes (two potatoes) and then one half of smoked whitefish. Add some black pepper.

Then potato slices/stripes (two potatoes) and the rest of the fish, some black pepper. Two potatoes again on the top.

Mix the seasoned salt with cream and pour on the potatoes. Put some butter pats on the top and bake for about one hour or until potatoes are evenly cooked and smooth.

Tags: smoked whitefish casserole stew

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