Wednesday, September 11, 2013

Lohilaatikko recipe

This recipe is a classic I got from The Finnish Cookbook (go buy it - it is a great collection of recipes adapted for the American kitchen, and it even has a bunch of information about Finnish history, language, and culture!).  It reminds me of a recipe my uncle taught me, but is slightly more complex but also more versatile.

Difficulty - Super easy (you just have to know how to cut)

The name
Lohilaatikko = "lohi" + "laatikko" = salmon + box
"Laatikko" from a culinary standpoint means casserole, and there are many other types of casserole (e.g., makaronilaatikko = mac&cheese casserole).  These are super simple casserole dishes!

Kaksi kuppit (2 cups) maito (milk)
Peruna (potatoes)
Sipuli (onions)
Yksi (1) kana muna (chicken egg, apparently it is vulgar if you don't specify chicken egg)
Voi (butter)
Lohi/Kala (salmon/fish) You can use a filet, chunks, or even little fish
Suola & mustapaprika (salt & pepper)

  1. Preheat oven to 350 F
  2. Slice the onions and potatoes thinly (you can peel them if you want)
  3. In a big baking pan (I forget the US dimensions is the big one 13x8?), place a layer of potato, then a layer of onion
  4. Now place a layer of fish
    1. If you have a large slab of fish just place it on, then cover with onion and potatoes
    2. If you have many small chunks or small fishes, make a layer of them.  Then repeat the potato, onion, and fish layers until you run out of ingredients.
  5. In a separate bowl, beat the egg into the 2 cups milk.  Beat in salt and pepper
  6. Pour egg/milk mixture over your layers, making sure to coat everything
  7. Cover with foil and bake until done

If you wait a little bit for it to cool, the egg/milk mixture will set.  But this isn't necessary.
I really enjoyed eating this with sweet chile sauce, but it is good by itself or with many other flavors. 

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