Salmon and Potato Cassolette

Salmon and Potato Cassolette

Here’s an easy recipe for a traditional French dish starring salmon – as simple as it is delicious…


  • Salmon fillet, skinless – 2 pieces
  • Potatoes – 4 pieces
  • Garlic cloves – 3 pieces
  • Smoked salmon – 150 g
  • Ground hot paprika – 1 pinch
  • Fresh dill – 24 g
  • Lime – 1 piece
  • Salt – 1 pinch
  • Heavy cream (30%) – 400 ml
  • Black pepper – 1 pinch


Salmon Fillets Remove the skin from the salmon fillets and slice them into thin slices about 0.5 cm thick. Set aside.

Cream Sauce Pour heavy cream into a bowl, add chopped garlic cloves, a good pinch of hot paprika, grated lime zest and juice. Season with freshly ground black pepper and a small amount of salt, and add chopped dill. Mix well. If the sauce is too thin, add 1 egg. If using a larger dish, double the amount of ingredients.

Cassolette Layer sliced peeled potatoes on the bottom of the dishes. Season with salt and pepper, drizzle with a small amount of cream with chopped dill. Then arrange slices of smoked salmon (2 slices are enough for one dish, they can overlap). Drizzle with cream again. Place pieces of fresh salmon on top, season with salt and pepper, and drizzle with cream. Layer smoked salmon again followed by a layer of cream. Top with potato slices, press them down, sprinkle with pepper, and pour the remaining cream over them, spreading it evenly over the surface. Cover each dish with aluminum foil. Place the dishes in a preheated oven at 190°C and bake for about 1 hour. For the last few minutes of baking, you can remove the aluminum foil and switch on the “grill” option in the oven to brown the cassolette nicely. Garnish with fresh dill and hot paprika.

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