Salmon layer bake
This is an easy one pot dish - which I have to say is probably my favourite way of cooking, especially at the moment with everyone under one roof - it's fast and not to much washing up at the end which is always a bonus. It has a Scandinavian feel about it so turn up ABBA and get cooking!
Serves 4.
142ml pot single cream
15g pack freash dill, chopped
Tip - If you prefer you could substitute vegetable or fish stock for the wine - at the moment in lockdown I would rather not!
Serves 4.
Ingredients
700g new potatoes, washed and thinly sliced
25 g butter
4 x 150g lightly smoked salmon fillets (usually available from the supermarket fish counter)
100ml dry white wine
1 1/2 tsp Fennel seeds
700g new potatoes, washed and thinly sliced
25 g butter
4 x 150g lightly smoked salmon fillets (usually available from the supermarket fish counter)
100ml dry white wine
1 1/2 tsp Fennel seeds
142ml pot single cream
15g pack freash dill, chopped
Method
- Preheat the oven to 190c/gas mark 5. Cook the potatoes in boiling water for 5 mins, until tender and not breaking up. Drain.
- Melt some butter and brush over the base of an ovenproof dish, layer with half of the potatoes brushing with half the butter and sprinkle with half the fennel seeds. Season well, then place salmon on top of the potatoes.
- In a bowl mix together the wine, cream and dill and pour over the fish. Cover the salmon with the rest of the potatoes. Brush with butter and sprinkle over the remaining fennel seeds. Season well but take care as the salmon is quite salty.
- Bake for 45-50 minutes until top is crisp and golden and the salmon us just cooked through. Serve with any greens of your choice.
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