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    Salmon Layer Bake with Potatoes, Fresh Dill and Cream

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      Salmon Layer Bake with Potatoes, Fresh Dill and Cream

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    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 60 minutes

    Serves: 4


    • 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


    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.

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    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.


    Average user rating

    4 stars