Potato bake doesn’t need to be relegated to a side dish. This fisherman’s potato bake is a seafood pie and creamy potato dish wrapped into one, and it’s every bit the main event.
Ingredients
- 800g medium potatoes
- 1 tbs olive oil
- 1 brown onion, diced
- 450ml cream
- 1 tbs Dijon mustard
- 100g grated cheese
- 1 tbs lemon juice
- 1 tbs parsley, chopped
- 200g frozen green prawns
- 1 cup frozen peas
- 210g tin pink salmon
- 20g butter
Method
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Step 1Preheat oven to 190C.
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Step 2Peel potatoes and place them whole in a saucepan of water. Bring to the boil and simmer for 10 minutes until a knife can be inserted into the potatoes with some resistance. Drain and allow them to cool.
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Step 3Heat oil in frypan over gentle heat and cook onion for 3-4 minutes until soft and translucent. Add cream, bring to the boil, reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir through mustard, cheese, lemon juice and parsley. Season well with salt and pepper. Add prawns and peas, and stir to combine.
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Step 4Once cool enough to handle, slice potatoes into 3mm slices.
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Step 5Drain salmon and break into chunks. Place in the bottom of a medium casserole dish. Spoon over half the cream mixture. Place an even layer of overlapping potato slices on top, then add the remaining cream mixture. Finish with a final layer of overlapping potato slices. Dot with butter and bake for 40 minutes until golden and bubbling.
Recipe Notes
I used 200g frozen prawns that came peeled and deveined with tails removed - you can buy them in the freezer section at your supermarket, and the quality is usually great for this sort of dish. If you are buying prawns fresh and whole, you’ll need about 400g.
Tinned salmon is absolutely fine, but you can also add chopped fresh salmon and it will cook in the sauce in the oven.
Recipe and photo by Greer Worsley.
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