Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg potato (s)
- 30 g mararine, (semi-fat)
- 2 tablespoon flour
- 250 ml milk, low in fat
- 175 ml vegetable stock, instant
- 240 g cream cheese, up to 1% absolute fat
- 3 tablespoon parsley, chopped, fresh or frozen
- salt and pepper
- nutmeg
- 240 g smoked salmon
- Dill, or cress
Print Recipe
Pin Recipe Instructions
- Slice the potatoes and layer them in a baking dish.
- For the sauce, heat the margarine, dust with flour and deglaze with milk and stock while stirring. Stir in the cream cheese and parsley and season well with salt, pepper and nutmeg. Cut the salmon into strips and add to the sauce.
- Spread the sauce over the potatoes and bake in the preheated oven at 180 ° C top / bottom heat, gas on level 2 or convection at 160 ° C on the middle rack for about 40-45 minutes. After baking, sprinkle with dill or cress as you like.
- A fresh salad goes well with it. The baking time is reduced when using potatoes that have already been cooked. The recipe is suitable for WW and has 8 points.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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