Summary

Ingredients

• 1 bunch dill or dill tips, dried
• 200 ml milk
• 200 g whipped cream
• 1 cup water, use the cream cup
• 1 kg potato (s)
• Fat for the shape
• salt and pepper
• nutmeg
• 250 g cherry tomato (s)
• 4 salmon fillet (s), skinless
• 2 cloves garlic)

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Instructions

1. Wash the fresh dill, shake dry and cut finely. Dried dill tips also work, then mix with milk, cream and the mug of water (cream mug). Add a little salt, pepper and nutmeg.
2. Peel the garlic cloves and add one clove to the cream mixture. Peel, wash and thinly slice the potatoes.
3. Rub a large baking dish (approx. 26 x 40 cm) with the other clove of garlic and grease it.
4. Layer the potato slices in the pan and add a little salt. Finally pour the icing over the top until the potatoes are completely covered. Bake in the preheated oven at 225 ° C convection, 200 ° C gas (see manufacturer) for about 1 hour on the middle rack.
5. Then wash the cherry tomatoes and cut in half. Wash the salmon, pat dry and cut into four pieces (you can also use a whole piece), season a little with salt and pepper. After about 45 minutes, spread the salmon and tomatoes on the potatoes and finish baking for the remaining 15 minutes.
6. Approx. 630 Kcal per serving