Potato Bake with Grilled Salmon Fillets


Serves 4

Preparation Time

Cook time

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Cook's NoteThis is also delicious with rosemary.
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  • 2 tbsp butter
  • 500ml cream
  • 4 cloves garlic, crushed
  • 2 tsp thyme leaves
  • 1 tbsp cornflour mixed with 4 tbsp cold water
  • salt and pepper
  • 10 potatoes, peeled and sliced ½cm thick
  • 10 sage leaves, roughly torn
  • 4 portions salmon fillets
  • 1 tbsp olive oil
  • 20g micro herb leaves for serving


Preheat the oven to 180°C and grease a Buffet Casserole with butter.

Mix together the cream, garlic, thyme and cornflour mixture, and season well. Arrange a layer of potato slices over the bottom of the dish, pour over a little of the cream mixture and scatter with a pinch of sage. Repeat until you have used all the potato slices and cream mixture. Bake for 60 minutes or until the potatoes are cooked through and golden.

Heat a large non-stick frying pan. Season the salmon well with salt and pepper, drizzle with a little olive oil and sear for about 2 minutes on each side.

Top the potato bake with the grilled salmon, scatter with micro herbs and serve.