Jansson's Frestelse with Smoked Salmon
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g waxy potatoes
- 2 onion
- 150 g smoked salmon
- 300 ml double cream
- 100 ml milk
- 10 g fresh dill
Nutrition (per serving)
- Calories
- 595 kcal
- Protein
- 16.7 g
- Carbohydrate
- 41.2 g
- of which sugars
- 9 g
- Fat
- 40 g
- of which saturates
- 23.3 g
- Fibre
- 4.6 g
- Salt
- 1.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Cut the potatoes into thin matchsticks.
- 2
Fry the sliced onions in a little oil for 5 minutes until softened.
- 3
Layer the potatoes, onions and chopped smoked salmon in a buttered baking dish, finishing with a layer of potato.
- 4
Mix the double cream and milk and pour over the potatoes.
- 5
Bake for 50-55 minutes until the potatoes are tender and the top is golden, then scatter with the chopped dill.
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