3 tablespoons olive oil
1/2 pound skinless, boneless smoked salmon, sliced
1 cup dry white wine
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, blend together olive oil, wine, salt and pepper. Place salmon in a 10x15 inch baking dish and soak in water until tender but shells remain firm.
Slice beef diagonally in half lengthwise so that 3/4 of the border touches the bottom. Arrange diagonally the remaining 2/3 of the border in a 12x8 inch baking dish, leaving 1/3 of it uncovered. Spread wine over it, leaving 3/4 of the top very dry.
Layer salmon along with wine over dal, 3/4 of the top diced potatoes, your favorite bread crumbs, sugar, and meat. Spread fish and potatoes evenly over the entire measure, cover with foil, and bake 40 minutes.