Savory Salmon And Potato Bake Recipe
Fusion cuisine · 550 calories
About this recipe
A hearty pescatarian dinner featuring tender salmon, creamy mashed potatoes, and a golden breadcrumb crust. Perfect for solution seekers looking for a satisfying and easy-to-make meal.
Ingredients
- 50 g The Select Aisle Bread Crumbs
- 180 ml Mother Dairy Milk
- 30 Pieces Dr.Hen Table White Egg 30 Pcs
- 100 g Sambar Onion Peeled
- 1 L Milky Mist Toned Milk
- 500 g Dairy Craft Unsalted White Butter
- 500 g Organically Grown Sweet Potato
- 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
- 1 kg Tata Salt (Vacuum Evaporated Iodised)
- 125 g Golden Prize Sardine In Oil With Chili
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. Melt 1 tablespoon of butter in a small pan. In a mixing bowl, combine 2 cups of breadcrumbs, 2/3 cup of milk, 1 egg, 2 tablespoons of finely chopped onion, and 1/2 teaspoon of salt. Stir in 400 g of flaked, cooked sardines.
- 3. Transfer the sardine mixture into a 9-inch pie plate, spreading it evenly.
- 4. In another bowl, mash 2 cups of cooked sweet potato with 3 tablespoons of milk, 1 egg, and 1 teaspoon of salt until smooth. Spoon the mashed sweet potatoes around the edge of the pie plate, leaving the center exposed.
- 5. Bake the dish in the preheated oven for 30 to 35 minutes, or until the top is golden and the edges are bubbling.
- 6. Remove from the oven and let it cool for a few minutes before serving. Enjoy your savory sardine and sweet potato bake!