Salmon Baked with Potatoes in Sour Cream Sauce
Main Dishes • European
Description
You can use the meat of any other red fish in this recipe. For example, the original used trout fillet, but it is fattier.
Ingredients
- Salmon 45 oz
- Potato 45 oz
- Onion 1 piece
- Olive Oil 1 tablespoon
- Sour Cream 5 oz
- Chicken Egg 1 piece
- Garlic 3 cloves
- Cheese Spread 10 oz
- Dill to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Slice the potatoes into rounds about 3–5 mm thick, mix with salt, pepper, and olive oil, and place on a baking sheet greased with oil. Bake in a preheated oven at 355°F until semi-cooked (about 20 minutes).
Step 2
Take out the baking tray and layer the sliced onions over the potatoes.
Step 3
Cut the salmon fillet, scaled and cleaned, into slices about 1.5–2 cm thick, place them on the onions, and season with salt and pepper.
Step 4
For the sauce, beat the eggs with the sour cream and add finely chopped garlic, then evenly drizzle the sauce over the fish.
Step 5
Increase the heat to 190–390°F, cover the baking tray with foil, and place it in the oven for 30 minutes.
Step 6
Remove the baking sheet, take off the foil, sprinkle grated cheese on top, and return to the oven for another 20 minutes (or less).
Step 7
Before serving, sprinkle with dill.
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