Salmon, dill and potato gratin

Don’t spend a fortune on salmon. You only need a little bit of salmon to make this dish, or save even more by making it with tinned salmon.

Less than 1 hour

Serves 4-6


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  • 1kg baking potatoes, peeled and parboiled
  • 250g salmon or smoked mackerel, steamed and flaked (canned will work too)
  • 1 tub (250ml) cream
  • ½ tub (125ml) sour cream + extra for serving
  • 2 Tbsp (30ml) capers, chopped (optional)
  • ½ punnet (10g) fresh dill, chopped + extra for serving
  • ½ punnet (10g) fresh parsley, chopped
  • Juice (60ml) and grated peel of 1 lemon
  • Salt and milled pepper
  • Lemon wedges, for serving



  1. Preheat oven to 180°C. 
  2. Slice potatoes into 2cm-thick discs.
  3. Layer potatoes and fish in a 30cm ovenproof dish.
  4. Combine cream, sour cream, capers, dill, parsley, grated peel and lemon juice. Season. 
  5. Pour mixture over potatoes and shake the dish to mix well.
  6. Bake for about 25-30 minutes until golden on top and cream has reduced to a sauce.
  7. Garnish with extra dill and serve with lemon wedges on the side.


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