Ingredients (for 4 people)
1 ½ pound potatoes
Salt for boiling potatoes
2 cloves garlic for boiling potatoes
1 ½ pounds salmon cubed into 1-inch squares
½ cup chives
2 cups milk
1 cup cherry tomatoes, stems removes, cut
in ¼-inch pieces
2 tablespoons butter
Fresh ground nutmeg to taste
1 cup fresh shaved Gouda cheese
Salt to taste
Pepper to taste
4 tablespoons olive oil
Peel potatoes. Cut in average size pieces. Cover in water and boil. Add salt and garlic to water before it starts to boil. When they start to boil, reduce to medium heat. Put a lid on pot and let simmer for 20 minutes until they are soft.
Prepare salmon by cutting into 1-inch cubes. Use 4 individual casserole dishes around 5.5 inch diameter. Put equal amounts of salmon and tomatoes in each dish. Preheat oven to 200 degrees (convection oven). If you don’t have convection, heat to 220 degrees Celsius. Strain potatoes. Let the steam dissipate. Remove garlic if you like. Add milk and butter to pot with potatoes and roughly mash the potatoes in the pot with a fork. You should still see that there are big chunks of potatoes. Add salt, ground white pepper, and nutmeg to match your taste. When adding nutmeg, remember, less is more. You can use too much, quickly. Add chives and 2/3 of cheese. Season salmon and tomatoes with salt, pepper and olive oil. Put in individual casseroles. Add potatoes on top of salmon. Cover it with the rest of the cheese.
Put it in the lower part of the oven and bake for 20 minutes. You are ready to serve a tasty fish meal. Serve with a nice green salad. You can make a dressing from olive oil, Italian red wine vinegar, finely diced purple onions, salt, and ground white pepper.
Enjoy your meal!
See you next time!
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