Salmon and Potato Casserole

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel the potatoes, wash them thoroughly and cut them into sticks (French fries type). Clean and wash spring onions and cut them into rings. Wash salmon, dab dry, season with salt and pepper and cut into cubes

2. 2

   Mix sour cream, milk and sour cream. Season vigorously with salt, pepper and nutmeg. Put half of the sour cream mixture into a greased casserole dish. Add potatoes and spring onions, except for 1 teaspoon for garnishing and layer salmon on top. Spread the rest of the custard evenly over the top.

3. 3

   Seal well with aluminium foil. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove aluminium foil and bake at the same temperature for another 40-45 minutes

4. 4

   In the meantime, wash the dill, shake dry, put 1 dill pennant aside for garnishing. Finely chop the remaining dill. Melt butter in a pan, add breadcrumbs and fry while turning. Remove from the heat, add the dill

5. 5

   Spread the breadcrumbs on the casserole about 15 minutes before the end of the baking time. Remove the casserole from the oven, sprinkle with spring onions and garnish with dill flags

Nutrition Facts

KCAL
800 kcal

CARBS
47 g

FATS
52 g

PROTEINS
35 g