Smoked Salmon Potato Kugel

Dinner time

When I lived in Israel (the second time) something wonderful happened- we got cable. Well actually not cable, but satellite TV. Until then, we had suffered with Israel’s two over the air channels. One was government run, the other was worse. Since our kibbutz never had the money to pay for cable (let alone get us wired) we were ecstatic when Yes Television set up shop in the Holy Land.

I promptly discovered my favorite cooking show on BBC. It was called Ready, Steady, Cook. In brief chefs were presented with ten quid worth of random groceries that they had to transform into a multi-course meal. I loved the sheer improvisation of it and it mirrored my own approach to cooking.

Last night I played that game by pulling together a little Ashkenazi casserole from things in my fridge. These things consisted of leeks, smoked salmon (thanks mom), eggs, some cream, cheddar cheese, mushrooms and of course potatoes. You should take the opportunity to see what you can hustle out of your own larder this weekend.

Recipe after the break.

5 medium Russet potatoes

2 small leeks

6 mushrooms

3 eggs

1/2 cup heavy cream

1/2 cup smoked salmon broken up into small chunks

5 oz shredded cheese

salt and pepper to taste

Dice potatoes, either boil of microwave until par-cooked. Slice leeks and then break into small rings (use the white part of the leek, with the roots removed). Slice mushrooms and the scramble eggs, cream, salt and pepper in a bowl.

Arrange potatoes in a oiled baking dish, cover with leeks and mushrooms and the slowly pour egg mixture over the dish. Cover with foil and bake in a 350F oven for 45 min. Remove foil and add smoked salmon in an even layer and then the cheese. Return to oven for 15 minutes uncovered. Allow to stand 5 minutes before serving.

PS: Feeling trayfe? Substitute diced bacon for the salmon and add it at the beginning.

Mise en place

Salmon & Cheese

Ready for the oven

Next on deck, the cheese

Dinner time