Leek salmon casserole with light & cross crust

Name: Leek salmon casserole with light & cross crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 1 large stick of leek (leek); 50 g Butter or margarine; 30 g Flour; 100 ml White wine; 150 g Whipped cream; 1 (50 g) Corner cream processed cheese preparation (60 % fat); 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 800 g Salmon fillet; 2 TABLESPOONS Lemon juice; 4 discs (24 g) Light & Crisp Crispbread "Wheat" (De Beukeler); 1/2 bunch Dill

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
1 large stick of leek (leek)
50 g Butter or margarine
30 g Flour
100 ml White wine
150 g Whipped cream
1 (50 g) Corner cream processed cheese preparation (60 % fat)
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
800 g Salmon fillet
2 TABLESPOONS Lemon juice
4 discs (24 g) Light & Crisp Crispbread "Wheat" (De Beukeler)
1/2 bunch Dill

Directions

1
Peel and chop the carrots. Sauté in oil. Add red lentils and 400 ml water, simmer for about 10 minutes. Add ground almonds and tahini, puree. Season with salt, pepper, sugar and lemon juice.