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Lunch | Fish

Smoked salmon and celeriac bake

Treat yourself to blood, DNA and skin health with this original lunch dish

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Smoked salmon and celeriac bake recipe
Serves:
4
Preparation:
15 Mins
Cooking:
85 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Fish, Celery
Check Your Own Recipe

What are the health benefits of Smoked salmon and celeriac bake?

Treat yourself to blood, DNA and skin health with this original lunch dish

 

Ingredients

Method

Ingredients

500g/1 small celariac, peeled, quartered and thinly sliced nutritional information
500g/1 small celariac, peeled, quartered and thinly sliced
10g/small handful fresh dill, chopped nutritional information
10g/small handful fresh dill, chopped
300ml carton of double cream nutritional information
300ml carton of double cream
5ml/1 lemon, juice only nutritional information
5ml/1 lemon, juice only
Pinch ground nutmeg nutritional information
Pinch ground nutmeg
100g/1 onion, finely sliced nutritional information
100g/1 onion, finely sliced
300g potatoes peeled and thinly sliced nutritional information
300g potatoes peeled and thinly sliced
Salt and pepper to taste nutritional information
Salt and pepper to taste
250g smoked salmon nutritional information
250g smoked salmon
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven to fan 180C gas 6.
2) Put the potatoes, celeriac and lemon juice in a bowl and toss to coat well.
3) Add the nutmeg to the cream and stir well.
4) In a large ovenproof dish, put a layer of potato and celeriac. Top with a layer of salmon, onion and dill. Drizzle with a little cream and season well.
5) Repeat, and then top with a final layer of potato and celeriac.
6) Pour the remaining cream evenly over the top.
7) Cover the tray with foil and bake for 45 minutes.
8) Remove the foil and bake for another 35 - 40 minutes until golden and cooked through.
9) Leave to cool for a few minutes before serving.

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