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Categories:Viewed: 42 - Published at: 2 years ago
Ingredients
- 1 lb potatoes, peeled and halved
- 1 None head cauliflower, cut into florets
- 2 tbsp butter, plus extra for greasing
- 1/4 cup flour
- 1 cup milk
- 1 cup vegetable stock
- 8 sprigs dill, chopped, plus extra to garnish
- 1 tsp lemon juice
- 3 tbsp olive oil
- 1 lb salmon fillets
- 1.5 oz Emmental cheese, grated
Method
- Cook the potatoes in salted, boiling water for 15 mins. Drain. Allow to cool slightly and cut into large cubes.
- Meanwhile, cook the cauliflower in salted, boiling water for 5 mins. Drain. Preheat the oven to 400°F.
- For the sauce, heat the butter in a saucepan, add the flour and cook for 1 min. Gradually add the milk and stock, whisking constantly. Bring to a boil, then reduce the heat and simmer for 5-7 mins until thickened. Stir in the chopped dill and lemon juice. Season to taste and set aside.
- Heat 2 tbsp of the olive oil in a large frying pan, add the potato and fry, turning, for 4 mins. Set aside.
- Cut the salmon into large pieces, heat the remaining oil in a large frying pan, fry for approximately 2 mins each side. Remove from the pan.
- Grease a large baking dish and spoon in the potatoes, salmon and cauliflower. Pour over the sauce and top with cheese. Bake for 15-20 mins. Garnish with the extra dill and serve.
