- 2 lb salmon fillet, cut into thin strips.
- 6 medium sized sweet potatoes.
- 1 tbsp butter.
- 3 small large onions, sliced.
- ⅓ cup fresh dill, chopped.
Béchamel ingredients:
- 4 cups milk.
- 2 tbsp flour.
- 2 tbsp butter.
- 2 tsp salt.
- ½ tsp ground white pepper.
- ¼ tsp grated nutmeg.
Béchamel directions:
1- Melt the butter in a small saucepan over a medium heat, add the flour and stir the mixture for a minute.
2- Add the milk, salt, white pepper and nutmeg. Whisk the mixture until it boils and thickens.
Salmon directions:
1- Boil the potatoes whole with skins on, then peel and cut them into slices.
2- Grease a baking dish with the butter, cover bottom with a layer of potatoes, then cover it with the half amount of onions slices, dill and salmon slices. Repeat the arranging the layers process, to finish with a layer of potatoes.
3- Pour the béchamel over the baking dish layers, and bake for 30 minutes at 200°C.
4- Remove the baking dish from the oven, garnish with chopped dill and serve.