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Serves 4 – Great hearty meal for Lunch or Dinner

 Oak Roasted Salmon and Potato Bake

Ingredients

600g Waxy potatoes, such as Desirée
350g Young leaf spinach
Oak Roasted Salmon fillets, about 700g, cut into bite-size chunks
Finely Grated zest of 1 lemon
60g Butter
50g Flour
500ml Semi-skimmed milk
15g Fresh dill, chopped

Halen Môn Sea Salt

Pepper

 Cook the unpeeled potatoes in a pan of boiling water for 15 minutes. Drain and set aside.

Meanwhile, put the spinach in a colander. Pour over boiling water to wilt the spinach, then refresh in cold water. Drain and squeeze out as much liquid as possible. Set aside in a large bowl, along with the Oak Roasted Salmon, onion and lemon zest.

Melt 50g butter in a pan over a medium heat. Add the flour and cook, stirring, for 1 minute, then gradually whisk in the milk. Cook for 5 minutes, stirring, until thickened. Season with Halen Môn Sea Salt and pepper, stir in the dill and cool slightly.

Pour over the salmon mixture and gently mix. Tip into a deep 2.3-litre baking dish. Remove and discard the potato peel and slice thinly. Overlap in a single layer on top of the Oak Roasted Salmon.

Melt the remaining butter and brush over the potatoes. Preheat the oven to 200°C/fan180°C/gas 6. Bake for 50 minutes, or until hot throughout. Serve with peas or a side salad.

 

Print Recipe Here

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