Creamy Lemon Potatoes with Herby Salmon from ‘Deliciously Dairy Free’
Every week, we’re celebrating cookbooks that serve up tasty recipes with your health in mind. Below, we’ve chosen an excerpt from Deliciously Dairy Free by Lesley Waters (Hamlyn), which focuses on fuss- and lactose-free recipes for those who either can’t have or are trying to limit the amount of dairy in their diet. Try making the recipes at home and let us know what you think!
Photograph by Haarala Hamilton
Creamy Lemon Potatoes with Herby Salmon
Serves 4
Creamy and rich with a touch of freshness with lemon and chives, this is a kind of deconstructed fish pie without all the fuss and using only one pan and one serving dish. It makes a great family weekday supper dish. These potatoes are also good served straight from the pan with baked ham or roast chicken.
1¼ cups almond milk or other dairy-free milk
1 cup dairy-free light cream
Grated zest of 1 unwaxed lemon and juice of ½
1 garlic clove, crushed
1¾lb potatoes, peeled and cut into about ¾-inch cubes
4 skinless salmon fillets, about 4½ oz each
1 tablespoon olive oil
1 small bunch of chives, chopped
1½ cups frozen petits pois
Salt and pepper
Preheat the oven to 400°F.
Place the milk, cream, lemon zest, and garlic in a nonstick sauté pan and season generously with salt and pepper. Heat gently until just boiling.
Add the potatoes to the pan and bring back to a boil. Reduce the heat and simmer over medium heat for about 20 minutes or until the potatoes are just tender and still holding their shape.
Meanwhile, place the salmon fillets in a bowl, drizzle over the lemon juice and oil and sprinkle with the chives, then season well with salt and pepper. Mix well to coat the salmon fillets.
Add the peas to the potatoes and gently stir through, then pour into a gratin dish. Lay the salmon fillets over the top and bake for 15 minutes, until cooked through. Serve with a watercress salad.
More fish dishes to love:
Audrey Hepburn’s Sea Bass en Papillote
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