recipes
Creamy Dill and Smoked Salmon Potato Bake 🥔🐟
Smoked Salmon, Dill and Potato Pie 🥔🐟
Description: Egads but I love salmon no matter what way it’s served, and smoked salmon is a real treat. This makes my mouth water just to think of it.
- Servings: 4
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Category: Potato
- Keywords: Vegetable, European, Winter, < 60 Mins, Oven
Nutritional Information (per serving):
- Calories: 517.8
- Fat Content: 35.9g
- Saturated Fat Content: 20.9g
- Cholesterol Content: 219.7mg
- Sodium Content: 467.1mg
- Carbohydrate Content: 34.1g
- Fiber Content: 3.9g
- Sugar Content: 1.5g
- Protein Content: 16.3g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 700g | Potatoes |
| 1 | New Potatoes |
| 300g | Spring Onion |
| – | Crème Fraîche |
| 1 | Heavy Cream |
| 200g | Butter |
| 1 | Smoked Salmon |
| 2 | Dill |
| 100ml | Milk |
Instructions:
-
Prepare Potatoes:
- Peel the potatoes and slice thinly, cutting lengthways.
- Rinse the potatoes and shake dry.
- Place the crème fraîche or cream in a heavy-bottomed saucepan, big enough for both the potatoes and the cream.
- Gently melt the cream.
- Stir in the spring onions and season with half a teaspoon of salt and a generous grating of pepper.
- Add the potatoes and stir them around thoroughly so all the slices are coated with cream.
-
-
Cook Potatoes:
- Cover the pan and cook, stirring occasionally and checking that the bottom slices aren’t sticking and burning, for 15 minutes.
- Remove the lid.
- The potatoes will now be almost cooked, and there will be far more sauce.
- Give everything a good stir and remove from the heat.
-
Preheat Oven:
- Preheat the oven to 360°F or 180°C.
-
Prepare Gratin Dish:
- Smear a 1.5 to two-litre capacity gratin dish with the butter.
-
Prepare Egg Mixture:
- Whisk the egg yolks with the milk.
- Chop the dill.
-
Assemble the Pie:
- Add one third of the potato mixture to the buttered dish and smooth it out.
- Scatter half the dill over the potatoes, season again with salt and pepper, and then cover with half the smoked salmon.
- Dribble over half the egg mixture.
- Make another layer exactly the same and then finish the pie with potato, arranging the top so the surface is smooth.
-
Bake:
- Place the dish in the oven and cook for 25 minutes until the top is patched with brown, and the pie is cooked through, the potato and salmon held in a creamy, dill custard.
