Salmon, potato and bean casserole with mild mustard cream

Ingredients for 2 servings:

• 350 g potatoes, mostly waxy
• 400 g beans, green, fresh or frozen
• 300 g salmon fillet(s), fresh or frozen
• 150 g crème fraîche, or more if desired
• 1 tbsp mustard, grainy, medium hot
• Pepper, freshly ground
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

few ingredients, easy preparation, super tasty even for guests

Peel the potatoes and halve, quarter, or eighth them depending on their size (you want really large pieces). Bring salted water to a boil and boil the potato pieces for about 12 minutes. While the potatoes are cooking, wash the beans, trim the ends, and remove any fibers. Cut the beans diagonally into approximately 1 cm pieces and add them to the potatoes after the 12 minutes of cooking time. Let them cook for 5 minutes, then drain the potatoes and beans. Mix the crème fraîche with mustard, salt, and pepper until smooth. Season the salmon (defrost frozen beforehand) with salt and pepper, and cut into bite-sized cubes (about 3 x 3 cm). Grease an ovenproof dish and add an even mixture of the potatoes, salmon, and beans, then pour the crème fraîche mixture over the potatoes. Bake in an oven preheated to 200°C (400°F) on the middle rack with conventional heat (convection not recommended) for about 12-15 minutes. Note: Great combination of regional ingredients from the garden and salmon.