Salmon and Potato Casserole

Name: Salmon and Potato Casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 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

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

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
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
Cut the salmon fillet into cubes of about 2 cm.
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
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
manufacturer) bake for about 40 minutes. Remove from the oven and serve immediately.