British Whole Milk 227L 4 Pints Savory And Herb Bake Recipe

About this recipe

This hearty pescatarian dish combines tender salmon, creamy sauce, and fragrant herbs, all baked to perfection under a golden biscuit topping. Perfect for a satisfying dinner solution.

Ingredients

• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 4 Per Pack Albert Bartlett Butter Gold Bakers
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Oregano 100g
• 200G Daylesford Smoked Trout
• 4 Per Pack Gluten Free Kitchen Vegan Sultana Scones
• - Nearly Naked Veg Basil 100g
• 20G Thai "Hand" White Pepper Powder, 20G

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a small saucepan, combine 1/2 cup milk, 1/4 teaspoon oregano, 1/4 teaspoon sweet basil, and 1/8 teaspoon white pepper. Heat gently over medium heat, stirring occasionally, until the mixture begins to simmer.
3. 3. Add 1 can of drained smoked trout, 1 diced potato, and 1 chopped onion to the saucepan. Stir well to combine and heat for 2-3 minutes until warmed through.
4. 4. Transfer the mixture to a 2-quart casserole dish, spreading it out evenly.
5. 5. Top the casserole with scones, arranging them to cover the surface.
6. 6. Bake in the preheated oven for 15 to 20 minutes, or until the scones are golden brown and cooked through.
7. 7. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh herbs if desired.