Salmon bake

Creamy salmon and potato bake


  • 1h 15m

  • Serves 6 approx.

    Medium

Ingredients

  • 800g red skin potatoes

  • 200g crème fraiche

  • 1 lemon, grated zest and juice

  • 4 tbsp dill, chopped

  • Salt and pepper

  • 800g salmon, skinned and cubed

  • 100g spinach leaves

  • A drizzle of olive oil

  • 1h 15m

  • Serves 6 approx.

    Medium

  • Ingredients

    • 800g red skin potatoes

    • 200g crème fraiche

    • 1 lemon, grated zest and juice

    • 4 tbsp dill, chopped

    • Salt and pepper

    • 800g salmon, skinned and cubed

    • 100g spinach leaves

    • A drizzle of olive oil

  • Directions

    Preheat the oven to 200C fan/220C/gas 7.

    Thinly slice the potatoes approximately 2mm thick and place in a large mixing bowl.

    Add the crème fraiche, grated lemon zest and juice, and chopped dill. Mix well and season generously with salt and pepper.

    Create an even layer of cubed salmon on top of the potatoes. Season with pepper and scatter over the spinach leaves.

    Carefully arrange the remaining sliced potato. Drizzle with a little olive oil and season with salt and pepper.

    Bake in a preheated oven for 40-55 minutes or until golden brown.

    Serving suggestion

    Serve with a watercress salad.