SMOKED SALMON, CELERIAC AND POTATO BAKE

This hearty dish is an easy to prepare all-in-one meal, perfect comfort food. It’s also a different, but extremely delicious way to add smoked salmon to your diet.

Smoked Salmon, Celeriac & Potato Bake
Serves 6

Ingredients

• 1 small celeriac (600-700g), peeled, quartered and sliced into pieces approx. 1cm thick
• 2 medium baking potatoes, peeled and thinly sliced
• 250g smoked salmon, chopped into small squares
• 1 large leek, finely chopped
• 1 onion, finely sliced
• 2 x 284ml cartons double cream
• Small handful of fresh dill, chopped
• 40g grated cheddar
• Small knob of butter, for greasing the dish
• Salt & cracked black pepper

Method

1. Preheat your oven to 200^oC / fan 180^oC / gas mark 6 and grease a large ovenproof dish with the butter.
2. Put a layer of celeriac and potato into the bottom of the dish.
3. Add half the leek, half the onion, half the smoked salmon, a sprinkling of dill, a little salt, a lot of cracked black pepper and one third of the cream.
4. Repeat steps 2-3 to build another layer.
5. Top the dish with a final layer of celeriac and potato, and add the remaining cream. Finish with the rest of the dill and sprinkle with the cheese.
6. Cover the dish with foil and place on a baking tray. Bake for 45 minutes in the centre of the oven, then remove the foil and cook for another 30-40 minutes until bubbling, and the top is crispy and golden. Check the vegetables are cooked by inserting a skewer, which should push in easily.
7. Leave to cool slightly and then serve with a crisp green salad, or thick cut crusty bread.

Tip: If you can’t get celeriac, try substituting parsnip or swede instead!

Recipe courtesy Fish is the Dish