Potato casserole with salmon

Potato casserole with salmon, in a creamy filling, is delicious, simple and very healthy. You only have to tinker a little with potatoes, because before baking it must be boiled until half cooked. But in the end you will get a wonderful dish - hearty, aromatic and very tasty!

Ingredients

• Potatoes - 600 g
• Salmon - 300 g
• Cream (10-15% fat) - 170 g
• Hard cheese - 100 g
• Egg - 1 pc.
• Butter - 30 g
• Fresh parsley - 1 bunch
• Ground nutmeg - 1/3 tsp
• Salt - 1 tsp
• Ground black pepper - to taste

Directions

1. Cut the salmon into fillets, removing all bones and skin.
2. Peel and wash the potatoes.
3. Instead of low-fat cream, you can use a combination of 33% fat cream and milk in a 1: 2 ratio.
4. Cut the potatoes into slices 3 mm thick.
5. Place the potatoes in boiling water and boil until half cooked (it took me 7 minutes). The cooking time depends on the variety and size of the potato.
6. Meanwhile, cut the fish into small slices.
7. Rinse and dry the parsley, then chop with a knife.
8. Place the potatoes on a sieve and cool before shaping the casserole.
9. Turn on the oven to heat up to 180 degrees.
10. Grease a baking dish with butter. Place a layer of potatoes on the bottom of the mold. Season the potatoes with a little salt.
11. Place the fish in the next layer.
12. Put part of the parsley and a third of the hard cheese grated on a coarse grater on the fish.
13. Repeat layers. Lay the potatoes in the last layer.
14. Prepare the fill by whisking the cream, egg, salt, pepper and nutmeg. Pour the mixture over the potatoes with red fish and cheese.
15. The final touch is some parsley and leftover cheese.
16. Place the dish with potatoes and salmon in an oven preheated to 180 degrees. Cook the potato and red fish casserole for 30-40 minutes.
17. Potato casserole with salmon is ready! Before serving, the casserole must be cooled so that it is cut into neat pieces.
18. Here is such a beautiful casserole turned out in a cut.
19. Help yourself!