Salmon, Potato and Mushroom Bake

Name: Salmon, Potato and Mushroom Bake
Cuisine: Northern Europe
Ingredients: 135 ml/4½ fl oz/scant ⅔ cup vegetable oil; 4 baking potatoes, peeled and thinly sliced; 10 g/¼ oz/½ tbsp butter; 300 g/11 oz/generous 4 cups mushrooms, thinly sliced; 1 large onion, finely sliced in rings; 1.5 ml/¼ tsp caraway seeds; 500 g/1¼ lb thin salmon fillets, bones and skin removed; 2 large eggs, beaten; 300 ml/½ pint/1¼ cups single (light) cream; 200 g/7 oz/3½ cups fresh rye breadcrumbs; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

This layered bake is a variation of a popular dish in Latvia, where fish, mushrooms and potatoes form the core of the diet. The hint of caraway goes well with the rich salmon and mushrooms, and this is a hearty meal needing just a salad and some rye bread, if you like.

Ingredients

135 ml/4½ fl oz/scant ⅔ cup vegetable oil
4

Europe
Latvia
Fish course
Pescatarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Heat 75-90ml/5-6 tbsp oil in a large non-stick frying pan over a medium heat. Add the potatoes a few at a time, and cook for 5-8 minutes, or until they are almost tender and lightly browned. (You may need to cook them for a

Per portion Energy 689kcal/2877kJ; Protein 27.2g; Carbohydrate 57.6g, of which sugars 7.1g; Fat 40.4g, of which saturates 11.2g; Cholesterol 149mg; Calcium 144mg; Fibre 3.4g; Sodium 422mg.