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Salmon potato bake has become my go-to dinner during cold evenings. It's my favorite twist on the traditional shepherd's pie where salmon brings its elegance and festive touch. The smooth mashed potatoes wrapping around those pink fish chunks create a moment of pure indulgence that warms both body and soul.
A Family-Friendly Dish
I love making this bake when hosting guests because it never fails to impress. Kids go crazy for its comforting feel while adults enjoy its subtle flavors. The best part? It combines tastiness with health benefits thanks to the salmon's omega fats. It's truly a guilt-free treat everyone enjoys.
In My Kitchen
- 400 g of salmon: I grab pre-filleted pieces to save time.
- 600 g of potatoes: Charlotte variety for their buttery texture.
- 200 ml of heavy cream: This gives my mash its silky consistency.
- 100 ml of milk: For an incredibly velvety potato mixture.
- 50 g of butter: That little luxury that makes all the difference.
- 1 onion and 2 garlic cloves: The foundation of any tasty dish.
- Herbs: Fresh dill really enhances the salmon flavor.
- Salt and pepper: Must-haves for perfect seasoning.
The Tasty Walkthrough
- Start with potatoes
- I peel them first and boil them in salted water for 20 minutes before draining and letting them cool slightly.
- Dream-worthy mash
- I mash my potatoes with butter, cream, and milk until I get just the right smoothness.
- Fragrant base
- I gently sauté my onions and garlic in butter until they turn clear and aromatic.
- Salmon takes center stage
- I cut it into nice chunks and arrange it in my baking dish with the onion mixture.
- Final assembly
- I spread a generous layer of mash on top and sometimes sprinkle grated cheese for extra goodness.
- Oven magic
- I let my bake turn golden for 25-30 minutes at 200°C with a quick broil at the end for a beautiful brown crust.
My Success Tips
My number one tip is adding plenty of seasoning at each step. I often prep my bake ahead of time so the flavors can really blend together. I also like playing around with different herbs depending on what I'm feeling. And for lighter days, I swap the cream for Greek yogurt, which is just as tasty.
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For a Complete Meal
To round out my bake, I usually serve a crisp green salad or buttery steamed veggies. A glass of Sauvignon Blanc pairs wonderfully with the dish's flavors. For friends who don't drink alcohol, I whip up a homemade lemonade with herbs from my garden.
Frequently Asked Questions
- → Can smoked salmon be used instead of fresh salmon?
- Absolutely. Both work well! Smoked salmon adds a stronger taste and doesn’t need pre-cooking.
- → How do I make super creamy mashed potatoes?
- Mash the potatoes while warm and slowly fold in butter and cream. Whisk briskly for a light, fluffy texture.
- → Is it possible to prepare this bake ahead of time?
- Yes, assemble it up to the layering step and refrigerate for up to a day. Add the cheese just before baking.
- → What type of potatoes is best?
- Use firm varieties like Charlotte or Amandine. These make smoother, less starchy mash.
- → How to stop the mash from being too watery?
- Make sure the potatoes are fully drained. Gradually add milk until you hit the right consistency.