Salmon Dill Potato Bake (Print version)
Pre-cooking the potato slices lets them finish alongside the salmon without leaving the fish in the oven too long.
# Ingredients:
Ingredients
01 -
700 g potatoes
02 -
500 g skinless salmon fillet
03 -
150 ml heavy cream
04 -
100 ml milk
05 -
1 tbsp Dijon mustard
06 -
2 tbsp chopped fresh dill
07 -
20 g butter
08 -
½ tsp salt
09 -
¼ tsp black pepper
# Instructions:
01 -
Heat oven to 190°C / 375°F. Slice potatoes 3 mm thick. Simmer in a pot of water for 7–9 minutes until just tender but not falling apart. Drain carefully.
02 -
Check salmon for bones and cut into roughly 3 cm pieces. Keep chilled while preparing the sauce.
03 -
Whisk cream, milk, mustard, dill, salt and pepper. Use a little of the butter to grease a 20 × 25 cm baking dish.
04 -
Arrange half the potatoes in the dish. Distribute salmon evenly, then cover loosely with remaining potatoes. Pour over the cream mixture and dot with the remaining butter.
05 -
Bake 25–30 minutes until potatoes are tender, sauce bubbles and salmon in the center reaches 63°C / 145°F. If the surface browns early, cover loosely with foil.
06 -
Rest 10 minutes before serving. The salmon should separate into moist opaque flakes and the potatoes should yield easily to a fork.
07 -
Refrigerate leftovers within two hours for up to two days. Reheat until hot throughout, taking care not to dry out the fish.
# Good to know:
01 -
Includes 10 minutes resting or cooling time.