Stein sisters' Sunday salmon from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 428) by Moosewood Collective

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Notes about this recipe

  • k8stp on January 07, 2026

    Great recipe, have made several times. Great smoked salmon flavor, but not too intense for those unaccustomed to it (1/3 smoked, 2/3 fresh). Use russet or yellow potatoes with sockeye (both smoked and fresh/frozen), but any potatoes and keta or farmed salmon, even canned, could work. Go with what you like! Also, use lots of black pepper! Most recent (1/2026) prep less successful: to accommodate allergies omitted alliums (flavor still good) and used a vegan cream cheese that did not melt into the potatoes. Next time will substitute white sauce with vegan cheese already melted into it for the cream cheese, possibly add capers.

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