Dill Potatoes Au Gratin with Salmon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 850 g potato (s)
- 300 g salmon fillet (s)
- 1 lime (s), the juice
- Salt and pepper, whiter
- 3 stems dill
- 1 medium onion (s)
- 10 g butter or mararine
- 1 tablespoon flour
- 425 ml vegetable stock
- 75 g whipped cream
- 1 tablespoon horseradish, from the glass
- possibly lime (s) and herbs for garnish
Print Recipe
Pin Recipe Instructions
- Cook potatoes with their skins in boiling water for about 20 minutes. Then put off
- Drain and peel off the skin.
- Cut salmon into bite-sized pieces. Drizzle with lime juice and add a little salt. Roughly chop the dill flags.
- Finely dice the onion. Heat the fat. Steam the onion until translucent. Add flour and sweat. Deglaze with the stock and cream. Bring to the boil while stirring. Season to taste with salt, pepper and horseradish. Stir in the dill.
- Put the potatoes and salmon cubes in an ovenproof dish. Spread the sauce over it.
- Baked in a preheated oven at 225 degrees for about 12 minutes.
- Serve garnished with lime and a bouquet of herbs.
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