John Myers
Ingredients for 4 servings:
- 1 bunch dill or dill tips, dried
- 200 ml milk
- 200 g whipped cream
- 1 cup of water, use the cream cup
- 1 kg potatoes
- Fat for the mold
- salt and pepper
- nutmeg
- 250 g cherry tomatoes
- 4 salmon fillets, without skin
- 2 garlic cloves
Instructions
Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes
for a large casserole dish approx. 26 x 40 cm
Wash the fresh dill, shake it dry, and chop finely. Dried dill tips also work, then mix with milk, cream, and the cup of water (cream cup). Add a little salt, pepper, and nutmeg. Peel the garlic cloves and add one clove to the cream mixture. Peel the potatoes, wash them, and slice them thinly. Rub the other garlic clove and grease a large casserole dish (approx. 26 x 40 cm). Layer the potato slices in the dish and add a little salt. Finally, pour the cream topping over them until the potatoes are completely covered. Bake in a preheated oven at 225°C fan/200°C gas (see manufacturer’s instructions) on the middle rack for about 1 hour. Then wash and halve the cherry tomatoes. Wash the salmon, pat it dry, and cut into four pieces (a whole piece will also work), seasoning with salt and pepper. After about 45 minutes, spread the salmon and tomatoes over the potatoes and bake for the remaining 15 minutes. Approx. 630 kcal per serving.
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