Salmon and Potato Slice
Hot Fish Vegetables Main course Gluten Wheat
675g/1½ lb Potatoes with their skin, thinly
and Black Pepper
675g/1-1/2lb Salmon fillet, skinned
tbsp Single Cream
teasp Celery Seeds
chopped Parsley to garnish
Preheat oven to 180C, 350F, Gas mark 6 and grease a shallow
ovenproof dish. Partly cook the potatoes in water or stock for 4-5 minutes; the slices must remain whole.
Drain and refresh under cold water then
Line the dish with half of the potatoes, brushing with butter and sprinkling with
celery seeds, salt and pepper.
Cut the fish into chunks and lay over the potato; season and drizzle the
cream over the top.
Top with the remaining potato and seasoning as before.
Bake for 40minutes
until the topping is crisp. Garnish with parsley.
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