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Salmon and Potato Slice    HT  MC    55mins

Serves 4     Hot  Fish  Vegetables   Main course  Gluten Wheat free  Eggless



675g/1 lb Potatoes with their skin, thinly sliced

75g/3oz Melted Butter

Salt and Black Pepper

675g/1-1/2lb Salmon fillet, skinned

4 tbsp Single Cream

1/2 teasp Celery Seeds

Freshly chopped Parsley to garnish




1. Preheat oven to 180C, 350F, Gas mark 6 and grease a shallow 18x25cm/ 7x10inch ovenproof dish. Partly cook the potatoes in water or stock for 4-5 minutes; the slices must remain whole. Drain and refresh under cold water then drain again.


2. Line the dish with half of the potatoes, brushing with butter and sprinkling with celery seeds, salt and pepper.


3. Cut the fish into chunks and lay over the potato; season and drizzle  the cream over the top. Top with the remaining potato and seasoning as before. 


4. Bake for 40minutes until the topping is crisp. Garnish with parsley.




More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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