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