Salmon and potato tart with lemon peas

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Defrost the salmon if necessary. Wash the dill, shake dry and chop finely. Mix with cream. Grate parmesan.

2. 2

   Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Peel and wash potatoes and cut or slice them into thin slices. Place them in a greased gratin or casserole dish, drizzle each layer of potatoes with a little cream, season with salt and pepper and sprinkle with Parmesan cheese.

3. 3

   Bake in a hot oven on the lowest shelf for 50-60 minutes.

4. 4

   Wash lemon hot, rub dry. Peel or thinly peel half of the lemon peel with a zest ripper and cut into fine strips. Squeeze lemon. Wash the fish, dab dry and dice.

5. 5

   Sprinkle with 1-2 tablespoons lemon juice, salt and chill.

6. 6

   Dab salmon dry if necessary and spread on the casserole about 10 minutes before the end of the cooking time and bake with it.

7. 7

   In the meantime wash and clean the sugar snap peas. Peel and dice the shallot and sauté in hot butter. Add sugar snap peas and 5-6 tablespoons of water. Season with salt, pepper and 1 pinch of sugar. Cover and steam for about 3 minutes.

8. 8

   Stir in 1-2 tablespoons lemon juice and zest. Season again with sugar if necessary. Serve with the salmon casserole.

Nutrition Facts

KCAL
760 kcal

CARBS
46 g

FATS
44 g

PROTEINS
40 g