Savory Baked Salmon With Creamy Crumbs Recipe

About this recipe

This pescatarian-friendly baked salmon dish features tender red salmon topped with a creamy sour cream layer and golden buttered bread crumbs. Perfect for a satisfying dinner solution.

Ingredients

• - Longley Farm Freshly Soured Cream
• 300G Orgran Gluten Free All Purpose Rice Crumbs
• 125G Daylesford Organic Brandy Butter
• 3 Per Pack Wholegood Organic Unwaxed Lemons
• 2 X 110G Chalk Stream Trout 2 Portions
• 200G All Things Butter Unsalted Butter

Instructions

1. 1. Preheat your oven to 450°F (230°C).
2. 2. Drain the trout and flake it into bite-sized pieces. Spread the flaked trout evenly in a 9-inch baking dish.
3. 3. Pour 1 cup of sour cream evenly over the trout, ensuring it is well coated.
4. 4. In a small bowl, mix 1 cup of bread crumbs with 2 tablespoons of melted butter until the crumbs are evenly coated.
5. 5. Sprinkle the buttered bread crumbs over the sour cream layer, covering the dish evenly.
6. 6. Place the baking dish in the oven and bake at 350°F (175°C) for 30 minutes, or until the top is golden and the dish is heated through.
7. 7. Remove from the oven and let it cool slightly before serving. Optionally, serve with lemon wedges for added flavor.