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Creamy Smoked Salmon and Potato Bake

This oven baked fish dish tastes delicious served with a watercress salad.


Instructions

  1. 1 Preheat the oven to 200C fan/220C/gas 7.


  2. 2 Thinly slice the potatoes approximately 2mm thick and place in a large mixing bowl.


  3. 3 Add the crème fraiche, grated lemon zest and juice, and chopped dill. Mix well and season generously with salt and pepper.


  4. 4 Create an even layer of cubed salmon on top of the potatoes. Season with pepper and scatter over the spinach leaves.


  5. 5 Carefully arrange the remaining sliced potato. Drizzle with a little olive oil and season with salt and pepper.


  6. 6 Bake in a preheated oven for 40-55 minutes or until golden brown.


  7. 7 Serve with a watercress salad.


Ingredients

  • 800g red skin potatoes
  • 200g crème fraiche
  • 1 lemon, grated zest and juice
  • 4 tbsp dill, chopped
  • 800g salmon, skinned and cubed
  • 100g spinach leaves
  • 1 drizzle olive oil

Serves 6

Total time required 1 hr 15 mins

  • Preparation time: 20 mins
  • Cooking time: 55 mins