Smoked salmon on vegetables topped with cheese

Ingredients for 2 servings:

• 5 potatoes, boiled
• 150 g mushrooms
• 3 tomatoes
• 2 onions
• 100 g smoked salmon
• 6 slices of processed cheese
• olive oil
• 2 garlic cloves
• Dill, alternatively frozen
• salt and pepper
• Paprika powder or Turkish paprika spice mix

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

for using leftovers, for a casserole dish

In this recipe, I assume that the potatoes are already pre-cooked. Slice the potatoes, tomatoes, onions, and mushrooms. Finely chop the dill (if fresh) and garlic cloves. Cut the smoked salmon slices into pieces about 1.5 x 2 cm. Add a little olive oil to the baking dish and spread them out evenly. Cover the bottom with the potato slices and then continue layering with the mushrooms and tomatoes. Now season with pepper, salt, dill, garlic, and paprika. Tip: I always like to use spice mixes, such as those for kofte, which contain paprika, coriander, turmeric, and cumin. You can find these in Turkish shops in the spice section. Then drizzle a little olive oil over the baking dish. Spread the smoked salmon evenly over the baking dish (if you bought the smoked salmon with the mustard sauce in a packet, you can now spread this over the food). Distribute the processed cheese slices evenly. Place the casserole dish in the non-preheated oven at 200°C top/bottom heat for approx. 25 – 35 minutes.