Baked salmon with potatoes, dill and cream

4 servings

35 minutes

Baked salmon with potatoes, dill, and cream is a true embodiment of Russian gastronomic heritage. The dish combines the tenderness of salmon, the creamy texture of the cream, and aromatic dill to create a harmony of flavors. Fennel adds a subtle spicy note that complements the main chord. Baking allows the ingredients to unfold, creating a juicy and rich treat with a golden crust. This dish is perfect for a cozy family dinner or a festive table setting. Its history roots in the traditions of Russian cuisine where simple yet exquisite combinations of ingredients highlight their natural flavors. It can be served with a glass of dry white wine to emphasize its rich taste and freshness. Baked salmon with potatoes embodies comfort and home warmth in every bite.

Energy value per serving

• Calories: 467.2
• Proteins: 34.7g
• Fats: 19.3g
• Carbohydrates: 34.4g

Ingredients

• Potato: 700 g
• Butter: 25 g
• Fennel seeds: 2 tsp
• Salmon fillet: 600 g
• Dry white wine: 100 ml
• Dill: 15 g
• Cream: 150 ml

Cooking steps

1. Preheat the oven to 190 degrees.

2. Slice the potatoes into rounds and boil in salted boiling water until almost cooked. Drain and rinse under cold water.

   Required ingredients:

   • Potato: 700 g

3. Grease a 20x30 cm dish with butter and layer half of the potatoes evenly, then grease with butter again and sprinkle half of the fennel on top. Season with salt and pepper and place the fish.

   Required ingredients:

   • Butter: 25 g
   • Fennel seeds: 2 teaspoons
   • Salmon fillet: 600 g

4. In a bowl, mix wine, cream, and chopped dill, then pour over the fish. Top with the remaining potatoes and brush with the remaining butter. Sprinkle with fennel, salt, and pepper.

   Required ingredients:

   • Dry white wine: 100 ml
   • Cream: 150 ml
   • Dill: 15 g
   • Fennel seeds: 2 teaspoons
   • Butter: 25 g

5. Bake for 45-50 minutes until cooked and golden brown.