Potato Bake with Salmon and Dill Recipe
Potato bake with salmon and dill is a more elegant version of a homestyle casserole that you can easily serve for Sunday lunch or a small family gathering. Salmon, dill and the creamy sauce are a bit reminiscent of Northern European flavours, but the thinly sliced potatoes keep it very homely. This dish is perfect when you want something “a bit special” that’s still simple to prepare.
This bake combines homely, thinly sliced potatoes with salmon, dill and a creamy sauce, giving an effect like a small bistro by the Baltic Sea, but in a very home-style version. The flavours are creamy, slightly citrusy and herby, and the layered assembly means every bite has a different balance of potato, fish and sauce. It’s a great compromise between a “Sunday lunch” and a dish you can confidently serve to guests around one big table without stress.
Chef's tips
Make sure the potatoes are really sliced thinly – if they’re too thick, they won’t soften in time and the centre will stay firm even with longer baking. Season the cream-and-milk sauce more boldly from the start: potatoes soak up salt easily and it’s very easy to end up with a bland dish that you can’t fix properly after baking. After taking the bake out of the oven, give it at least 10 minutes to rest – the cheese on top will set slightly and the portions will hold their shape instead of falling apart on the plate.
How to serve
Serve the bake with a simple lettuce and cucumber salad with a light vinaigrette, or with a mixed leaf salad with radishes to cut through the creaminess. To drink, a dry white wine (such as Riesling or Sauvignon Blanc) works well, or homemade lemonade with lemon and mint if you’re serving an alcohol-free family lunch. This dish is perfect for a Sunday meal after a walk by the river or as a main course for an intimate dinner with friends when you don’t want to spend the whole evening at the stove.
Ingredients
- potatoes - 800 g
- salmon - 350 g
- cream - 200 ml
- milk - 150 ml
- dill - 3 tablespoons
- onion - 1 piece
- garlic - 1 clove
- butter - 20 g
- yellow cheese - 80 g
- salt
- pepper
- lemon juice - 1 tablespoon
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish with butter.
- Peel the potatoes and slice them thinly, ideally about 2–3 mm thick. If you have a mandoline, use it to get even slices.
- Peel the onion and slice it into thin half-moons. Peel the garlic and chop it finely.
- Run your fingers over the salmon to check for any bones and remove them with tweezers if needed. Cut the fish into roughly 2 cm cubes, drizzle with lemon juice, lightly season with salt and pepper.
- In a bowl, mix the cream with the milk, add the garlic, 2 tablespoons of chopped dill, a pinch of salt and pepper. Taste and season so that the sauce is distinctly salty – the potatoes will absorb some of the flavour.
- Arrange the first layer of potato slices on the bottom of the dish, slightly overlapping. Sprinkle with some of the onion and lightly salt.
- Spread half of the salmon pieces over the onion. Pour over some of the cream sauce so it just covers the ingredients.
- Repeat the layers: potatoes, onion, salmon, sauce. Finish with a final layer of potatoes on top and pour over the remaining sauce.
- Cover the dish with aluminium foil (shiny side in) and bake for about 25 minutes.
- Remove the foil, sprinkle the top with grated cheese and bake for another 15 minutes, until the cheese is golden and the potatoes are tender – check by inserting a knife or fork into the centre; it should slide in without resistance.
- After taking the bake out of the oven, sprinkle with the remaining dill and leave for 10 minutes to set slightly before slicing.
Storage
Store leftovers covered in the fridge and reheat in the oven or microwave until hot throughout. If reheating in the oven, cover with foil so the top doesn’t dry out too much.
