This recipe is a delicious and unique way to use potatoes and salmon. Thinly sliced potatoes are roasted and used to create a “crust” for a filling made of salmon, capers, herbs, and soaked bread. The result is a beautiful and flavorful dish that will impress any dinner guest.
- 750g potatoes
- 500g salmon fillet
- 1 medium onion
- 4 whole wheat or white bread slices
- Milk (for soaking bread)
- 2 tbsp capers
- Olive oil
- Freshly ground black pepper
- Preheat the oven to 200°C. Line a baking sheet with parchment paper.
- Peel and thinly slice the potatoes. Brush them with olive oil and arrange them on the baking sheet. Bake for about 15 minutes, until they are slightly golden.
- Peel and slice the onion. In a frying pan, sauté the onion in 1 tbsp of olive oil until golden brown. Set aside.
- Roughly chop the salmon, parsley, and arugula. If using a blender, blend the salmon, parsley, and arugula until finely minced. If not, use a sharp knife to finely mince the salmon, parsley, and arugula.
- In a bowl, mix together the salmon, parsley, arugula, salt, pepper, and capers. Soak the bread slices in milk, squeeze out any excess liquid, and add them to the salmon mixture.
- Line the inside of a 23cm cake ring with the roasted potato slices, overlapping them slightly. Spoon the salmon mixture into the ring, and smooth the surface with a spatula. Top with the remaining roasted potato slices.
- Bake for 15 minutes at 200°C. If the potatoes are browning too quickly, cover the top with foil.
- Remove from the oven and let cool for a few minutes. Carefully remove the cake ring and serve immediately. Enjoy!