Salmon, Potato and Mushroom Bake

Salmon, Potato and Mushroom Bake

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To serve – 4 to 6
Preparation time – 20 minutes
Cooking time – 40 minutes for larger dish

A lovely fish bake for a hearty meal served with a green vegetable or a simple green salad.


135 g/ 4 ½ fl oz vegetable oil 4 large potatoes, peeled and thinly sliced 10 g/ ¼ oz butter 300 g/ 11 oz mushrooms, thinly sliced 1 large onion, thinly sliced in rings 1.5 ml/ ¼ tsp caraway seeds, ground with pestle and mortar 500 g/ 1 ¼ lb thin salmon fillets, bones and skin removed 2 large eggs, beaten 300 ml/ ½ pt single cream 200 g/ 7 oz breadcrumbs Salt and freshly ground black pepper


  1. Preheat the oven to 180’C/160’C Fan/350’F/ Gas 4 Heat 75-90 ml/ 5-6 tbsp oil in a large non-stick frying pan over a medium heat. Add the potatoes a few at a time, and cook for 5-8 minutes, or until they are almost tender, and lightly browned.
  2. Add more oil if necessary.
  3. Remove from the pan with a slotted spoon and set aside.
  4. Add the remaining oil to the pan and cook the onion rings for 4-5 minutes, or until lightly browned and soft.
  5. Add the butter to the pan and melt. Add the mushrooms and sauté for about 4 minutes until soft. Season to taste and remove from the pan.
  6. Line individual serving dishes, or a 20 cm/ 8 in square ovenproof dish, with most of the pre-cooked potatoes in a solid layer, overlapping the slices slightly.
  7. Spoon over the mushrooms and top with the onion rings.
  8. Sprinkle the ground caraway over the top.
  9. Top with the salmon fillets and finish with a layer of the remaining potatoes.
  10. Combine the eggs and cream in a bowl and pour over the bake. Sprinkle with the breadcrumbs.
  11. Bake in the hot oven. Individual dishes will need 20-25 minutes, and the larger dish will need 35-40 minutes or until golden brown.
  12. Serve hot.

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