SALMON, DILL AND POTATO GRATIN
1 kg baking potatoes, peeled and parboiled
250 g salmon, steamed and flaked (or canned)
250 ml cream
125 ml sour cream (+extra for serving)
30 ml capers, chopped (optional)
½ punnet dill, chopped (+extra for serving)
½ punnet parsley, chopped
60 ml lemon juice and grated zest of 1 lemon
salt and black pepper
lemon wedges for serving
Slice the potatoes into 2 cm thick slices.
Layer the potatoes and fish in an ovenproof dish.
Combine together the cream, sour cream, capers, dill, parsley, lemon zest and juice. Season.
Pour mixture over the potatoes and fish. Shake the dish to gently mix.
Bake at 180ºC for 25 – 30 minutes until golden on top and cream has reduced to a sauce.
Garnish with extra dill and lemon wedges.
Photo: Melissa Ann Vermeulen