Ingredients with Measurements:
- 6 large potatoes, peeled and grated
- 1 large onion, finely chopped
- 4 eggs, beaten
- 1 cup all-purpose flour
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- 4 oz smoked salmon, sliced
- 2 tbsp fresh dill, chopped
Special equipment needed:
- Large mixing bowl
- 9x13 inch baking dish
- Grater
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the grated potatoes, chopped onion, beaten eggs, flour, milk, salt, and black pepper. Mix well until all ingredients are combined.
3. Grease a 9x13 inch baking dish with vegetable oil. Pour the potato mixture into the dish and spread it evenly.
4. Bake the kugelis in the preheated oven for 1 hour or until the top is golden brown and crispy.
5. Remove the kugelis from the oven and let it cool for 5 minutes.
6. Top the kugelis with sliced smoked salmon and chopped fresh dill.
7. Cut the kugelis into squares and serve.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 40g
Protein: 15g
Substitutions for ingredients:
- Instead of smoked salmon, you can use cooked salmon or trout.
- Instead of fresh dill, you can use dried dill or parsley.
Variations:
- You can add grated carrots or parsnips to the potato mixture for extra flavor and nutrition.
- You can use different types of cheese, such as cheddar or feta, instead of smoked salmon.
Tips and tricks:
- Make sure to squeeze out as much liquid as possible from the grated potatoes before mixing them with the other ingredients.
- You can prepare the kugelis ahead of time and reheat it in the oven before serving.
- Serve the kugelis with a dollop of sour cream or crème fraîche for extra creaminess.
Storage instructions:
Store the leftover kugelis in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kugelis in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the kugelis on a platter and garnish with fresh dill and lemon wedges.
Garnishes:
Fresh dill, lemon wedges
Pairings:
- Serve the kugelis with a green salad or roasted vegetables for a balanced meal.
- Pair the kugelis with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the kugelis is too dry, add a little more milk to the potato mixture.
- If the kugelis is too wet, add a little more flour to the potato mixture.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw potatoes.
- Store the leftover kugelis in the refrigerator and reheat it thoroughly before serving.
Food history:
Kugelis is a traditional Lithuanian dish made from grated potatoes, onions, and eggs. It is often served as a main course or side dish and is popular during holidays and celebrations.
Flavor profiles:
The kugelis has a crispy and golden brown exterior with a soft and creamy interior. The smoked salmon adds a salty and smoky flavor, while the fresh dill adds a bright and herbaceous note.
Serving suggestions:
Serve the kugelis as a main course or side dish for brunch, lunch, or dinner. It pairs well with a variety of dishes and can be served hot or cold.
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Region: Lithuanian