Salmon Layer Bake with Potatoes, Fresh Dill and Cream

Lightly smoked salmon fillets are baked between layers of potato, scattered with fennel seeds and dill.

Preparation time :	10 minutes
Cooking time :	45 minutes to 50 minutes
Total time :	55 minutes to 1 hour

Serves: 4

Ingredients

700g salad potatoes, washed and thinly sliced
25g butter, melted
2 tsp Bart Fennel Seeds
4 x 150g lightly smoked salmon fillets (from the fish service counter), skin removed
100ml dry white wine
142ml pot Waitrose Single Cream
15g pack fresh dill, chopped

Method

1. Preheat the oven to 190°C, gas mark 5. Cook the potatoes in boiling water for 4-5 minutes, until just tender but not breaking up. Drain and refresh under cold water.
2. Brush a little of the melted butter over the base of a 20cm x 30cm ovenproof dish, then layer with half of the potatoes, brushing with half the butter and sprinkling with half the fennel seeds. Season well, then place the fish on top of the potatoes.
3. Mix together the wine, cream and dill, and pour over the fish. Cover the salmon with the rest of the potatoes, again brushing with butter. Sprinkle over the remaining fennel seeds and season well.
4. Bake for 45-50 minutes until the topping is crisp and the salmon is just cooked through. Serve with steamed sugar snap peas.

Cook's tips

Cook the potatoes up to a day ahead, cover and store in the fridge until ready to assemble the dish. If you prefer, substitute vegetable or fish stock for the wine.