John Myers
Ingredients for 3 servings:
- 6 large jacket potatoes
- 375 g salmon fillet(s), frozen, thawed or fresh
- 1 cup sour cream
- 1 cup of cream
- 1 pack of dill, frozen or fresh
- salt and pepper
- Broth, granulated
- possibly sauce thickener if required
- ½ lemon(s), juice
- 150 g Gouda or Emmental cheese, grated
- Fat for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
Boil the potatoes in their jacket potatoes, let them cool, peel them, and slice them. Then arrange them in a greased baking dish. Place the salmon fillet on top and drizzle with a little lemon juice. Mix together the sour cream, cream, dill, and spices. If desired, you can also stir in a little sauce thickener. Stir in the remaining lemon juice. Spread the mixed sauce over the salmon and sprinkle with the cheese. Bake in a preheated oven at 180 degrees Celsius for about 40 minutes. I baked this recipe in the Omnia, so the casserole needs 5 minutes on high (gas), then about 40 minutes on low. If you like, you can also add some vegetables (e.g. zucchini, broccoli, or cherry tomatoes).
Facebook Comments