Creamy salmon-potato casserole

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the salmon, dab dry and dice coarsely. Season with salt and pepper. Clean and wash spring onions and cut into rings. Peel and wash the potatoes and cut them into thick sticks (like french fries).

2. 2

   Set aside 1 tablespoon of spring onions for garnishing, mix the rest with the potatoes.

3. 3

   Mix sour cream, sour cream and milk. Season vigorously with salt, pepper and nutmeg. Spread the bottom of a large, flat casserole dish with a little bit of sand casting. Pour the potato and spring onion mixture and salmon on top.

4. 4

   Spread the rest of the sand casting evenly over it.

5. 5

   Close the mould well with aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes. Remove the foil and bake the casserole open at the same temperature for approx. 40 minutes.

6. 6

   In the meantime heat butter. Lightly toast the breadcrumbs in it. Remove from the heat and let it cool down a little. Wash the dill and dab dry. Set aside a stalk for garnishing, cut the remaining dill finely and stir into the breadcrumbs.

7. 7

   10 minutes before the end of the baking time, spread breadcrumbs and dill mix on the casserole and bake to finish. Take the casserole out of the oven. Sprinkle with remaining spring onions and garnish with the dill stalk. Serve with a leaf or cucumber salad.

8. 8

   Drink tip: dry white wine, for example a Silvaner from Franconia

Nutrition Facts

KCAL
810 kcal

CARBS
47 g

FATS
51 g

PROTEINS
35 g