Salmon and leek casserole

Name: Salmon and leek casserole
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 500 g waxy potatoes; 1 Leek (leek; approx. 300 g); 2-3 stem(s) Dill; 3 Stem(s) Parsley; 5 discs (approx. 150 g) Smoked salmon; 15 g Butter; 300 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1 TEASPOON Vegetable broth (instant); 1 (50 g) Corner cream processed cheese preparation (60 % fat); 1 TEASPOON sauce thickener; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

500 g waxy potatoes
1 Leek (leek; approx. 300 g)
2-3 stem(s) Dill
3 Stem(s) Parsley
5 discs (approx. 150 g) Smoked salmon
15 g Butter
300 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1 TEASPOON Vegetable broth (instant)
1 (50 g) Corner cream processed cheese preparation (60 % fat)
1 TEASPOON sauce thickener
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Meanwhile clean, wash and cut leek into rings. Wash dill and parsley, dab dry and chop except for something to garnish.
2
Cut salmon into strips. Heat butter in a pot and sauté the leek in it. Pour on cream, season with salt, pepper, grated nutmeg and stock and bring to the boil. Simmer covered for 4-5 minutes.
3
Stir the processed cheese into the sauce and melt in it. Finally, pour in the sauce thickener while stirring, bring to the boil again and season to taste with salt, pepper and nutmeg. Add herbs to the sauce. Drain the potatoes, rinse with cold water and drain.
4
Peel the skin off the potatoes and cut the potatoes into slices. Place them together with the salmon strips in a greased casserole dish and pour the leek cream sauce over them. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.
5
Serve garnished with dill and parsley.