Salmon and Dill Bake
The English have a category of cookery they refer to as a ‘One-pot.’ The closest U.S. equivalent is a casserole, but don’t stop reading — there are no cans of cream-of-whatever soup involved here! Instead this One-pot is made of fresh salmon layered with tender potatoes and enveloped in a creamy dill sauce. It’s the satisfying basis for a charming kitchen supper that needs only a green salad served alongside to round things out: cue that cozy, homey feeling!
The assembly is relatively straightforward, and the recipe can be made up earlier in the day, held in the fridge, then baked in the evening. While we usually bake this in one large baking dish, it may be baked as well in individual ramekins for a more formal presentation.
Salmon and Dill Bake
2 lbs. yellow or red potatoes
1 oz. butter (2 tbs.)
1 tbs. vegetable oil
1 onion, finely chopped
2 tbs. all-purpose flour
15 fl. oz. milk
2 tbs. chopped fresh dill
2 tbs. crème fraîche
12 oz. skinned salmon fillet, cut into bite-sized chunks
Preheat the oven to 375°F and lightly butter an 8-cup ovenproof dish.
Peel and cut the potatoes into slices between an eighth- and a quarter-of-an-inch thick. Bring a pot of water to a boil, add salt, then the potatoes, and cook for 5 minutes once the pot has returned to the boil. Drain and set aside.
Heat the butter and oil in a saucepan over medium-low heat and add the onion. Sauté until the onion is soft, but not colored, about 5 minutes. Stir in the flour and cook for 1 minute. Add the milk and continue to cook, stirring often, until the sauce thickens some. Add the dill and crème fraîche, and season with salt and pepper.
Place one-third of the potato slices in the prepared baking dish. Scatter over half of the salmon and season with salt and pepper. Repeat with another one-third of the potatoes, half of the salmon, and season with a bit more salt and pepper. Top with the remaining one-third potatoes. Pour the sauce over everything and pop in the oven for 30-35 minutes, or until golden on the top.