2 potatoes, thinly sliced
pepper to taste
15 ml parsley, finely chopped 1 tbsp
1 kg smoked cod 2 lb
250 ml milk 1 cup
1 egg, beaten
Place potatoes in a saucepan with water to cover and bring to a boil. Boil gently until just tender when pierced with a skewer. Do not overcook. Drain and rinse in cold water. Leave to cool until they are easy to handle.
Grease a casserole dish and lay most of the potato slices on the bottom. Season with black pepper and parsley. Divide smoked cod into bite-sized pieces and form into a top layer with the remaining potatoes. Pour combined milk and egg mixture over top. Bake for about 25 minutes at 350 F (180 C).
Serves 4