Why You’ll Love This Recipe

I love this recipe because it’s hearty but still feels light and healthy. The combination of smoky salmon, fluffy eggs, and creamy yogurt gives it a rich texture without feeling heavy. The dill adds a burst of freshness, and the sliced potatoes give it that beautiful layered look. It’s great served warm straight from the oven or chilled the next day for a quick snack or lunchbox meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500g packet microwave baby potatoes, skin on
200g smoked salmon, roughly chopped
6 eggs
250g (1 cup) Greek-style natural yogurt
50g (1/3 cup) self-raising flour
2 tbsp chopped fresh dill
Cherry tomatoes, halved, to serve
Thinly sliced cucumber, to serve

Directions

1. I start by cooking the baby potatoes according to the packet instructions. Once they’re tender, I allow them to cool slightly before slicing them thinly.

2. I preheat the oven to 190°C (170°C fan-forced) and grease a 26cm x 20cm x 5cm rectangular baking pan. I line it with baking paper for easy removal later.

3. I arrange half of the sliced potatoes in an even layer over the base of the pan. Then, I scatter half of the smoked salmon and half of the chopped dill over the top.

4. In a large jug, I whisk together the eggs, yogurt, and self-raising flour until smooth and well combined. I pour half of this mixture evenly over the layered potatoes and salmon.

5. I repeat the layers with the remaining potatoes, salmon, dill, and egg mixture.

6. I bake the slice for 30–35 minutes, or until the top is golden and the center is set. I let it cool slightly before slicing.

7. I cut the slice into 12 thick fingers for a snack or 6 wedges for a light meal. I love serving it with a simple salad of mixed lettuce, cherry tomatoes, and cucumber.

Servings and Timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Sometimes I swap smoked salmon for flaked cooked salmon or even canned salmon for convenience. When I want extra flavor, I add a handful of grated cheese or sliced spring onions to the egg mixture. I’ve also tried adding spinach or peas for a boost of color and nutrition. For a different herb twist, I sometimes use parsley or chives instead of dill.

Storage/Reheating

I store leftover slices in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 170°C for 10 minutes or in the microwave for about 1 minute per slice. They’re also delicious served cold as part of a picnic or packed lunch.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, I just boil and slice them before layering — they work perfectly.

Can I make this slice ahead of time?

Absolutely. I bake it the day before, let it cool, and refrigerate overnight. It reheats beautifully.

Can I freeze it?

Yes, once cooled, I wrap slices individually and freeze for up to 2 months. I reheat them in the oven straight from frozen.

What other fish can I use?

Hot-smoked trout, cooked salmon, or even tuna work well in this recipe.

Can I make it gluten-free?

Yes, I replace the self-raising flour with a gluten-free alternative or a mix of almond meal and baking powder.

What can I serve with it?

I love it with a green salad, steamed asparagus, or a dollop of sour cream on the side.

How do I know when it’s cooked through?

The center should be firm to the touch and a skewer inserted in the middle should come out clean.

Can I use herbs other than dill?

Yes, parsley, chives, or tarragon all pair beautifully with salmon.

Can I make this without yogurt?

I can replace the yogurt with sour cream or ricotta for a slightly different texture.

Is it good served cold?

Definitely. It’s just as tasty chilled, making it perfect for lunchboxes or picnics.

Conclusion

This easy potato and salmon slice is everything I love about simple home cooking — easy, nourishing, and full of flavor. The combination of smoky salmon, creamy egg mixture, and soft potatoes makes it a comforting dish that never fails to please. Whether I serve it hot from the oven or cold the next day, it’s a reliable, versatile recipe I keep coming back to again and again.