Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
For the sauce
- 1 1/4 cup milk
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 handful fresh curly parsley, finely chopped
- 1 knob butter
- 1 onion, finely chopped
- 1 clove garlic, grated or finely chopped
- 1tablespoons plain flour
- 125grams smoked mackerel
- 125grams smoked salmon
- 8-12 whole anchovies in oil, drained
- 4 waxy potatoes, peeled, boiled, and sliced
- 1 knob butter, melted
Method
Step 1 of 3
Preheat the oven to 200°C . To make the sauce, melt the butter in a pan over a low heat. Add the onion, and sweat gently for about 5 minutes until soft and translucent, then add the garlic and cook for a few seconds more. Remove from the heat, and stir through the flour using a wooden spoon, then add a little milk and beat until smooth.
Step 2 of 3
Return the pan to the heat, and slowly add the rest of the milk, stirring until the sauce has thickened. Season well with salt and black pepper, and stir through the parsley.
Step 3 of 3
Layer the smoked fish and anchovies in an ovenproof dish, then spoon over the sauce and gently combine. Top with a layer of potatoes, brush with melted butter, and bake in the oven for 15-20 minutes until golden, crispy, and heated through. Serve with a crisp green salad.
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