Salmon and Leek Casserole with Puree Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s)
- 600 g leek
- 1 bunch dill
- 600 g salmon fillet (s), fresh
- 100 g smoked salmon
- 2 tablespoons oil
- 1 tablespoon flour
- 250 ml milk
- 3 tablespoon lemon juice
- 2 tablespoon mustard, grainier
- 50 g butter
- Salt and pepper, black
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook in salted water for about 20 minutes.
- Clean the leek, cut lengthways, wash and cut into half rings. Wash the dill, pluck from the stems and cut finely. Cut the salmon fillet into cubes. Finely dice the smoked salmon.
- Heat the oil in a pan and fry the fresh salmon in it for about 5 minutes, remove. Steam the leek in the fish fat for approx. 5 minutes. Dust with flour, sweat. Stir in 100 ml milk and 100 ml water and simmer for approx. 2 minutes. Season with salt, pepper and lemon juice. Stir in the dill. Fold in both types of salmon.
- Put in a greased baking dish.
- Mash the potatoes, mustard, 150 ml milk and butter into mashed potatoes. Spread the puree on the salmon.
- Bake in a preheated oven (electric oven: 200 ° C, fan oven: 175 ° C) for approx. 30 minutes.
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