Leek and Salmon Casserole
Salmon fillet and leek baked in a cream sauce thickened with processed cheese, under a crust of crumbled crispbread.
Ingredients12
- Potatoes500g
- Salt1 TL
- Leek1 stalk
- Butter50g
- All-Purpose Flour30g
- White Wine100ml
- Heavy Cream150g
- Processed Cheese50g
- Salmon Fillet800g
- Lemon Juice2 EL
- Crispbread (Wheat)24g
- Dill, Fresh0.5 Bund
Instructions
- 1
Have the par-cooked potato slices and the blanched leek rings ready, and save the blanching water.
- 2
Whisk a pale sauce from the butter, flour, cooking water, white wine and cream, and melt the processed cheese into it.
- 3
Cut the salmon into bite-sized pieces, sprinkle them with the lemon juice and layer them with the vegetables in a baking dish. Use the lemon juice for that.
- 4
Pour the cheese sauce evenly over the fish and scatter crumbled crispbread and flecks of butter over the top.
- 5
Bake at 400F for about 25 minutes, until the crust shines golden brown and the salmon is cooked through.
- 6
Sprinkle with freshly chopped dill before serving.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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