Salmon & potato casserole







Cook Time

80-85 Min


  • 250g/9oz smoked salmon, flaked
  • 900g/2lb white potatoes, thinly sliced
  • 1 onion, chopped
  • 25g/1oz butter
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1⁄4 teaspoon freshly ground black pepper
  • Preheat the oven to 180°C/ 350°F/Gas mark 4. Lightly grease a large casserole dish with a little vegetable oil.
  • Layer half of the salmon, potato, onion, butter, parsley and pepper in the casserole dish. Repeat the layers.
  • Gently pour 75ml/3fl oz water over the layers in the casserole dish, then cover. Bake for about 1 1⁄4 hours until the potatoes are tender. Serve hot.


  1. Ensure salmon is fresh and properly refrigerated.
  2. Thoroughly wash hands and utensils to prevent contamination.
  3. Cook potatoes to a safe internal temperature.
  4. Use a reliable recipe for accurate cooking times.
  5. Check for any food allergies among diners.
  6. Avoid cross-contamination by separating raw and cooked ingredients.
  7. Confirm the oven temperature for even cooking.
  8. Be cautious while handling sharp knives and hot surfaces.
  9. Store leftovers promptly in the refrigerator.
  10. Follow hygiene practices to maintain a clean cooking environment.


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