Creamy Salmon Bake

• Gluten free

• Seafood

  • 230 g Norwegian salmon, fillet
  • 120 g Smoked salmon

• Produce

  • 2 tbsp Dill, Fresh
  • 2 Onions
  • 4 Potatoes, large

• Refrigerated

  • 4 Eggs, Medium free range

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 170 g Cream cheese
  • 300 ml Milk

Found on tamingtwins.com

Description

Ingredients

• 4 large Potatoes, peeled
• 2 Onions, finely chopped
• 2 tablespoons Butter, unsalted (plus extra for greasing)
• 230g Norwegian salmon fillet
• 1 tablespoon Lemon juice
• 170g Cream cheese
• 120g Smoked salmon
• 2 tablespoon fresh Dill, chopped
• 4 medium free range Eggs
• 300ml Milk, semi skimmed
• Salt and pepper

Directions

• Preheat the oven to 190°C.
• Boil the potatoes for 5 mins to soften slightly. Drain and set aside.
• Gently fry the onions in the butter until translucent. Add salt and pepper to taste.
• Squeeze lemon juice over the Norwegian salmon fillets and steam for 5-8 minutes. This will ensure the salmon flakes easily. Make sure the Norwegian salmon is then skinned and boned and break it into sizeable chunks.
• Lightly grease a deep casserole dish, and make a bottom layer with the potatoes.
• Gently layer the cream cheese on top of the potatoes.
• Add both types of salmon, fried onions (with the butter) and dill.
• Mix together the eggs and milk with salt and pepper and pour on top other ingredients.
• Bake for 40 mins until golden and firm.