Potato bake with mushroom sauce and salmon. Potato bake with mushroom sauce and salmon instructions. Oil a frying pan, and add garlic and butter. Season with salt and pepper and then add salmon Once all the ingredients are almost ready to eat, take the oven pan out of the oven, and layer each ingredient on top of the potatoes. (potatoes, aubergine, zucchini, salmon) Cover the pan contents with the mushroom sauce, cover with grated cheese and bake until cheese is golden brown Add salmon to baking sheet with potatoes and mushrooms.
You can have Potato bake with mushroom sauce and salmon using 8 ingredients and 9 steps. Here is how you cook it.
Ingredients of Potato bake with mushroom sauce and salmon
- You need 200 g of Salmon.
- You need 1 cup of chopped mushrooms.
- Prepare 200 g of cream cheese.
- Prepare 3 of potatoes.
- It’s 1 of medium size aubergine, sliced.
- Prepare 1 of medium size golden zucchini, sliced.
- You need 2 cloves of garlic, chopped.
- It’s 100 g of butter.
Place the potatoes in your oven dish, top with shredded salmon, frozen petits pois/peas and pour over the sauce, poking with a fork to ensuring the sauce gets inside the casserole too. Separate salmon into chunks and set aside. Add the lemon juice and seasonings. By adding canned salmon and cream of mushroom soup, this rich side dish becomes a tasty main dish that's quick to put together.
Potato bake with mushroom sauce and salmon step by step
Slice potatoes and boil for 10 minutes, once they are medium soft (not soft enough to mash, but soft enough to pierce), lay them flat in an oven tray and bake on a low heat for 15 minutes.
Oil a frying pan, and add garlic and butter.
When the garlic starts to cook, add mushrooms and cream cheese, keep stirring until mushrooms are cooked and cheese is melted.
Remove mushroom mixture from pan and blend until smooth.
In a frying pan, cover the bottom with water and bring to a simmer, then add zucchini and aubergine.
Season with salt and pepper and then add salmon.
Once all the ingredients are almost ready to eat, take the oven pan out of the oven, and layer each ingredient on top of the potatoes. (potatoes, aubergine, zucchini, salmon).
Cover the pan contents with the mushroom sauce, cover with grated cheese and bake until cheese is golden brown.
Serve and enjoy!.
Slices of potato are layered with flour, onion, and flaked canned salmon in a slow cooker and then topped with a mixture of condensed soup and water. Add the halved potatoes to a roomy baking dish. Drizzle with olive oil, season with salt and pepper, and add the thyme. Stir in the crème fraiche, tarragon, vinegar and season with salt and freshly ground black pepper. Spoon the sauce over the salmon and serve with spinach and new potatoes.
