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Ingredients

1.2kg Desiree potatoes, peeled, thinly sliced
1 lemon, rind finely grated, juiced
1 small brown onion, thinly sliced
1/2 cup dill leaves
415g can red salmon, drained, bones removed, flaked
300ml light thickened cream
1/3 cup milk

Method

Step 1 Preheat oven to 180°C. Lightly grease a 6-cup capacity ovenproof dish.
Step 2 Place potato in a large bowl. Add lemon rind, 2 tablespoons lemon juice and salt and pepper. Toss to combine.
Step 3 Arrange one-quarter potato slices, overlapping slightly, over base of ovenproof dish. Top with one-third onion, one-third dill and one-third salmon.
Step 4 Combine cream and milk in a jug. Pour one-quarter cream mixture over salmon. Repeat layers of potato, onion, dill, salmon and cream mixture twice. Arrange last layer of potato over the top and pour over remaining cream mixture. Season with freshly ground pepper. Bake, uncovered, for 1 hour or until potato is tender and top is golden. Serve.

Salmon dauphinois

How to make Salmon dauphinois

Ingredients

Method