You can imagine yourself eating this easy, tasty smoked salmon bake with a salad and a crisp sauvignon blanc on a trellised balcony overlooking the water. Hauling it out with a flourish for your friends at a spring picnic under the pines. Or sitting, feet up, on a cosy night in front of the fire with your significant other – or children – enjoying a spot of Sunday night streaming and smoked salmon.
Smoked salmon for breakfast! For lunch! Dinner! Smoked salmon for finger food! In terms of its versatility, smoked salmon truly slaps! Okay, I’ve used this joke analogy before, but it’s still good 👇
Just so you know, this easy tasty smoked salmon bake goes a surprisingly long way, even though it’s super light and fluffy. And it looks impressive, with that lovely summer-earthy mix of yellows, oranges and greens. Happily, it’s easy to make too.
For some random links:
- Check out this incredible ultimate guide to salmon!! I got smarter just reading it!
- And here’s a wonderful story of a smoke master who goes the extra mile – with a piano – for his salmon.
And, finally, for another place to eat smoked salmon. Remember an 80s party in an apartment with the brilliant Rick Moranis? No? Check the quote.
“Hey, this is real smoked salmon from Nova Scotia, Canada, $24.95 a pound! It only cost me $14.12 after tax, though. I’m givin’ this whole thing as a promotional expense, that’s why I invited clients instead of friends. You havin’ a good time, Mark?”
-Louis (Rick Moranis) at his party, from the film, Ghostbusters (1984) If you don’t remember here’s the scene
Easy Tasty Smoked Salmon Bake
Ingredients
- 250 g smoked salmon
- 400-500 g potatoes – baby works – cooked with skin on, cooled a bit and sliced thinly. Don't worry if they're not perfectly sliced, this is not French patisserie
- 6 eggs
- 1 cup Greek style natural yoghurt
- ⅓ cup Self raising flour
- herbs (parsley, dill, or thyme or a mix) salt and pepper
Instructions
- Prepare potatoes as above. Preheat oven to 180℃/356℉.
- Grease a 20 x 20cm square baking tin and line with baking paper.
- Whisk yoghurt and flour in bowl, try to remove lumps as much as possible. Whisk in yoghurt and beat lightly until smooth and no more flour lumps.
- Put half the sliced cooked potato on bottom of pan in a single layer. Put half salmon on top. Season with herbs and salt and pepper. Pour on half the yoghurt mix.
- Repeat the layer of potato, salmon, seasoning and yoghurt.
- Bake for 30-35 minutes or until mix has risen and eggs are cooked.
- Bake is surprisingly filling and goes a long way. Can be used as a main meal, or as a snack.
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