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Potato bake with smoked salmon, crème fraiche and chives

Recipe from: 22 August 2012

Ingredients 10
Servings 4
Time 00:10


  • 30
  • 4 - 5
    large potatoes - thinly sliced
  • 250
    smoked salmon off cuts
  • 1
    handful of chives - chopped
  • zest of 2 lemons
  • 60
    finely grated parmesan
  • 250
    crème fraiche
  • 250
  • salt and pepper to taste
  • (go easy on the salt - smoked salmon is quite salty)


Preheat the oven to 180°C. Grease 1 large or 4 small oven-proof dishes with the butter.

Fill the dish/dishes with a layer of potatoes and top with some salmon, chives, zest and parmesan. Continue the process, ending off with a layer of potatoes. Sprinkle with some parmesan, chives and zest.

Combine the cream and crème fraiche and season with some salt and pepper. Pour over the layered potatoes.
Cover with foil and bake for 1 hour.

Remove foil and bake for a further 15 minutes until the top is golden and crispy. Serve with watercress salad.

Reprinted with permission of Bits of Carey. To see more recipes, click here.

Read more on: recipe  |  fish  |  starch  |  bake  |  seafood

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