Salmon and broccoli casserole

Salmon and broccoli casserole

Cut broccoli into bite-sized florets. Then, fill a large saucepan half full with salted water, bring to a boil, and blanch broccoli for approx 2-3min. Drain and set aside. 250g broccoli large saucepan, cutting board, knife Screen reader support enabled.

Cut potatoes into thin medallions. Then, fill a large saucepan with salted water, bring to a boil, add potatoes, and blanch for approx 5 min. Cut lemon in half, juice one half and then cut the other into wedges. Next, mix together half of lemon juice and salmon in a large bowl. Season with salt and pepper and then cut into bite-sized pieces. Finely chop dill and chervil. 400g potatoes, 1 lemon, 250g salmon, 5g dill, 5g chervil, salt, pepper large saucepan, cutting board, knife.

In a small bowl, mix together creme fraiche, herbs, rest of the lemon juice, and water until fluid and cream. 75g creme fraiche, 2 tbsp water small bowl.

Preheat oven to 200*C/400*F. Grease a baking dish with a bit of butter. Add potato slices and season with salt and pepper. Then, layer salmon and broccoli on top. followed by creme fraiche sauce and cheese. Bake in preheated oven at 200*C/ 400*F for approx 25-30 min until golden brown. Serve warm with lemon wadges on the side. 100g shredded cheese, 1/2 tbsp butter, salt baking dish, oven.