Hot Smoked Salmon & Potato Bake with Creamy Dill Sauce
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Serves
4
Ingredients for the Smoked Salmon & Potato Bake
4 packs Latitude 45 Traditional Smoke Roasted Atlantic Salmon
1 lb Yukon Gold potatoes
¼ cup olive oil
¼ cup lemon juice
2 tbsp honey
2 tbsp Dijon mustard
3 garlic cloves, minced
½ tsp red pepper flakes
Salt and pepper to taste
Fresh dill for garnish
Instructions
¾ cup plain Greek yogurt
1 lemon, zested and juiced
1 tbsp honey
2 tbsp fresh dill, finely chopped
Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Thoroughly wash and dry the potatoes and then slice them thinly.
- Add the sliced potatoes to a pot of salted water and bring the water to a boil. Parboil the potato slices for 7-10 minutes or until you can easily pierce them with a fork.
- While the potatoes are parboiling, make a dressing by mixing ¼ cup olive oil, ¼ cup lemon juice, 2 tbsp honey, 2 tbsp Dijon mustard, 3 cloves of minced garlic, and ½ tsp red pepper flakes. Season with salt and pepper to taste.
- Once the potatoes are done parboiling, drain them and gently dry them off. Arrange the slices in a 9×13 baking dish. Pour half of the dressing mixture over the potatoes and bake in the oven for 40-45 minutes or until the potatoes start to turn golden and crispy.
- While the potatoes bake, make the creamy dill sauce by mixing together ¾ cup plain Greek yogurt, the juice and zest of one lemon, 1 tbsp honey, 2 tbsp chopped fresh dill. Season the sauce with salt and pepper to taste.
- After the 40-45 minute baking time, remove the potatoes from the oven and top with the smoked salmon fillets. Pour the remaining dressing mixture evenly over the salmon fillets and put the dish back in the oven to bake for another 8-10 minutes. Optional: Broil the dish at the end for an additional 2-3 minutes.
- Allow the smoked salmon and potato bake to cool slightly before serving, and top with the creamy dill sauce and fresh dill for garnish.
