Ingredients
- 4 tbsp of dill, chopped
- 800 g of red skin potatoes
- 200 g of crème fraiche
- 100 g of spinach leaves
- 1 drizzle of olive oil
- 800 g of salmon, skinned and cubed
- 1 lemon, grated zest and juice
Method
Step 1
Preheat the oven to 200C fan/220C/gas 7.Step 2
Thinly slice the potatoes approximately 2mm thick and place in a large mixing bowl.Step 3
Add the crème fraiche, grated lemon zest and juice, and chopped dill. Mix well and season generously with salt and pepper.Step 4
Create an even layer of cubed salmon on top of the potatoes. Season with pepper and scatter over the spinach leaves.Step 5
Carefully arrange the remaining sliced potato. Drizzle with a little olive oil and season with salt and pepper.Step 6
Bake in a preheated oven for 40-55 minutes or until golden brown.Step 7
Serve with a watercress salad.