Broccoli and salmon casserole

Ingredients for 4 servings:

• 6 potatoes
• 750 g broccoli, fresh or frozen
• 300 g salmon fillet(s), fresh or frozen
• salt and pepper
• 300 ml vegetable stock
• 1 cup sour cream
• 3 tbsp herb cream cheese
• n. B. Sauce thickener
• 1 tbsp lemon juice
• e.g. Gouda, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel and dice the potatoes. Trim and wash the broccoli if necessary, and cut into florets. Cook both in salted water for about 15 minutes. Let the salmon thaw slightly, if necessary, then cut into small cubes. Fry the cubes in oil until golden brown, season with salt and pepper, and add the potatoes and broccoli. Bring the broth to a boil and stir in the sour cream. Now add the cream cheese and let it melt. Thicken with a sauce thickener if necessary and season everything with salt, pepper, and lemon juice. Preheat the oven to 200°C (top/bottom heat). Place the potatoes, broccoli, and salmon in a baking dish, season again with salt and pepper, then pour the sauce over the top and sprinkle with the grated Gouda cheese. Bake for about 20 minutes.