RECIPE

Smoked salmon, dill and cream cheese potato bake

SERVES: 4 sides

COOKING TIME: 1 hour

A softly layered potato bake that is both comforting and refined. Tender potatoes are combined with buttery maple-caramelised onions, smoked salmon, and fresh dill, all brought together with a creamy goat’s cheese.

Ingredients

1 bunch fresh dill, finely chopped

Smoked salmon, torn into large pieces

Parmesan, finely grated

Sea salt and cracked black pepper, to taste5 large potatoes, peeled and boiled until just tender

2 onions, thinly sliced

Butter, for caramelising

Maple syrup, to taste

Olive oil

1 tub goat’s cream cheese (150g)

2 eggs

1 tablespoon Ciao Bella

1 bunch fresh dill, finely chopped

Smoked salmon, torn into large pieces (250g)

Parmesan, finely grated

Sea salt and cracked black pepper, to taste

Method

  1. Prepare the potatoes
    Preheat oven to 180°C. Lightly grease a baking dish with olive oil. Slice boiled potatoes into thick rounds and set aside.
  2. Caramelise the onions
    Melt a generous knob of butter in a pan over low–medium heat. Add onions and a pinch of salt. Cook slowly until soft and golden, about 15–20 minutes.
    Drizzle in maple syrup (start with 1–2 teaspoons) and cook a further 2–3 minutes until glossy and deeply caramelised. Remove from heat.
  3. Make the creamy mixture
    Whisk goat’s cream cheese and eggs until smooth. Stir through Ciao Bella, chopped dill, and cracked black pepper.
  4. Layer the bake
    Arrange half the potato slices in the dish. Scatter over half the caramelised onions and half the smoked salmon. Spoon over some of the cream mixture.
    Repeat with remaining potatoes, onions, salmon, and cream mixture.
  5. Finish & bake
    Sprinkle generously with parmesan and drizzle lightly with olive oil.
    Bake uncovered for 35–45 minutes, until golden and just set through the centre.
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