Salmon Stack

This is a lovely potato, salmon and dill bake with a creamy sauce containing milk, eggs and cream. Serve with salad, my preference is for a mixed leaf accompanied by a tomato salad made with a simple dressing – as this is a Spanish dish, use the lovely ugly ripe tomatoes sold in Spain with colours ranging from yellow through to a deep red.

400 grams unpeeled potatoes, washed (floury main crop potatoes)
200 grams fresh wild red salmon
200 ml milk
2 large fresh eggs
100 ml crème fraîche or cream
20 grams unsalted butter
Sea salt and white pepper

Notes

1. Split the prepared potatoes into six equal potions
2. Salmon into four
3. Dill into four

Method

1. Cook the whole potatoes in boiling salted water for 10 minutes, drain and leave to cool.
2. When cool, peel and cut into thin slices – using a mandoline if available.
3. Salmond – remove the skin and check for/remove any bones, thinly slice the salmon.
4. Preheat oven to 180ºC, 355ºF or gas mark 4.
5. Generously butter two individual moulds and layer the ingredients into the moulds.
   1. Line the base with one portion of cooked potato slices, overlapping slightly.
   2. Top with the salmon.
   3. Season lightly and top with dill.
6. Add another layer of potatoes, salmon slices and dill, season lightly then top with a third layer of potatoes.
7. Put the eggs, milk and crème fraîche or cream into a jug, whisk to combine then season to taste.
8. Pour over the potatoes, dot with the butter and bake for between 45 to 50 minutes in the preheated oven.
9. When cooked through, remove from oven and rest for 5 minutes.
10. Serve with mixed salad and a glass of dry white wine.