Creamy Lemon Potatoes with Herby Salmon

A kind of deconstructed fish pie without all the fuss and using only one pan and one serving dish. Creamy and rich with a touch of freshness with lemon and chives. These potatoes are also good served straight from the pan with baked ham or roast chicken.

Cooking Time:
45 minutes
Serves:
4
Ingredients
Method
  1. Place the Hollis Mead Organic Milk, Organic Cream, lemon zest and garlic, in a non-stick sauté pan and season generously with salt and pepper. Heat gently until just boiling.

  2. Add the potatoes to the pan, bring back to the boil and cook at a medium simmer for approximately 20 minutes or until potatoes are just tender and still holding their shape.

  3. Preheat the oven to 180C fan/gas mark 6. Meanwhile, place the salmon fillets in a bowl, Drizzle over the juice of ½ lemon, olive oil, chives and season well. Mix well to coat the salmon fillets.

  4. Add the peas to the potatoes and gently stir through and pour into a gratin dish. Lay the salmon fillets over the top and place in the oven for 15 minutes. Serve with a watercress salad.

Hollis Mead Organic Dairy © 2025. All Rights Reserved | Privacy Policy | Website Design Dorset - Good Design Works
0
    0
    Your Basket
    Your Basket is emptyReturn to Shop
    Hollis Mead Organic Dairy Farm Dorset
    Privacy Overview

    This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

    Read our Privacy Policy. Read our Cookie Policy.