Potato and salmon casserole

Ingredients for 4 servings:

• 400 g salmon fillet(s)
• 750 g chard
• 500 g jacket potatoes
• 200 g processed cheese, (herbs)
• 1 clove(s) garlic
• 2 tbsp lemon juice
• 1 tomato(s)
• 100 ml vegetable stock
• 1 tsp mustard (grainy)
• 1 tbsp breadcrumbs
• butter
• Salt (black)
• Nutmeg (grated)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Scottish recipe with chard

Carefully wash, trim, and finely chop the chard. Peel the garlic, slice, and sauté in a little butter. Add the chard and toss to combine, then season with salt, pepper, and a little nutmeg. Rinse the salmon, pat dry, and drizzle with lemon juice. Wash the tomato and cut into small cubes. Peel and slice the cooked potatoes; line a greased baking dish with them. Arrange the diced tomatoes on top of the potatoes and season with salt and pepper. Arrange the salmon and drained chard on the bed of tomatoes and potatoes. Stir the cream cheese into the hot broth, season with pepper, salt, and mustard, and pour over the casserole. Sprinkle with breadcrumbs. Cook the potato and salmon casserole in a preheated oven (electric oven: 200°C, fan oven: 180°C, gas mark 4) for about 25 minutes.