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Salmon dauphinois
Salmon dauphinois
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Savory potato and salmon bake with dill, perfect for cozy winter nights, paired with a crisp sauvignon blanc.
Ingredients:
  • 1.2kg Desiree potatoes, peeled, thinly sliced
  • 1 lemon, rind finely grated, juiced
  • 1 small brown onion, thinly sliced
  • 125.00 ml dill leaves
  • 415g can red salmon, drained, bones removed, flaked
  • 300ml light thickened cream
  • 84.98 gm milk
Instructions:
  • Preheat the oven to 180°C and lightly grease a 6-cup ovenproof dish.
  • In a large bowl, combine potato with lemon rind, 2 tablespoons of lemon juice, salt, and pepper. Mix well.
  • Layer the ovenproof dish with a quarter of the potato slices slightly overlapping. Follow by arranging one-third of the onion, dill, and salmon on top.
  • 1. In a jug, blend the cream and milk together. 2. Pour a quarter of the cream mixture over the salmon. 3. Layer potato, onion, dill, salmon, and cream mixture twice. 4. Top with the last layer of potato and pour over the remaining cream mixture. 5. Season generously with freshly ground pepper. 6. Bake uncovered for 1 hour until the potato is tender and the top is golden. 7. Serve and enjoy!

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