- 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.