Salmon and Potato Casserole

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3.6 24
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 750 g Potatoes
  • 2 Onions
  • 500 g Salmon fillet (without skin)
  • 15 g Butter
  • 1 collar Dill
  • 100 g smoked salmon
  • 100 g Whipped cream
  • 200 ml Milk
  • 3 Eggs (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly ground black pepper
  • 1 TEASPOON pink berries
  • 7-10 Tbsp Grease

Directions

  1. 1

    Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, quench, peel and slice the potatoes. In the meantime peel onions and cut them into rings.

  2. 2

    Cut the salmon fillet into cubes of about 2 cm.

  3. 3

    Heat the butter in a small pan, fry the onions in the butter until transparent, turning them over and taking them out. Wash the dill, shake dry and chop coarsely. Cut smoked salmon into strips.

  4. 4

    Whisk cream, milk and eggs well, season with salt and pepper. Carefully mix potatoes, salmon, onions and dill. Season with salt and pepper. Pour into a greased casserole dish, pour egg milk over it, sprinkle with pink berries and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

  5. 5

    manufacturer) bake for about 40 minutes. Remove from the oven and serve immediately.

Nutrition Facts

KCAL
620 kcal
CARBS
27 g
FATS
39 g
PROTEINS
41 g