Description
This Easy Potato and Salmon Slice is a hearty yet light dish layered with tender baby potatoes, creamy eggs, Greek yogurt, and smoky salmon. It’s a versatile meal perfect for breakfast, lunch, or a light dinner — simple to make, wholesome, and delicious warm or cold.
Ingredients
500 g packet microwave baby potatoes, skin on
200 g smoked salmon, roughly chopped
6 eggs
250 g (1 cup) Greek-style natural yogurt
50 g (⅓ cup) self-raising flour
2 tbsp chopped fresh dill
Cherry tomatoes, halved, to serve
Thinly sliced cucumber, to serve
Instructions
- Prepare the potatoes: Cook the baby potatoes according to packet instructions. Allow them to cool slightly, then slice thinly.
- Preheat the oven: Heat oven to 190°C (170°C fan-forced). Grease and line a 26 × 20 × 5 cm baking pan with baking paper.
- Layer the ingredients: Arrange half the sliced potatoes over the base of the pan. Scatter half of the smoked salmon and dill on top.
- Mix the egg base: In a large jug, whisk together eggs, yogurt, and self-raising flour until smooth. Pour half over the potato and salmon layers.
- Repeat and bake: Repeat layers with remaining potatoes, salmon, dill, and egg mixture. Bake for 30–35 minutes until golden and set in the center.
- Serve: Cool slightly before slicing. Serve warm or chilled with a salad of lettuce, cherry tomatoes, and cucumber.
Notes
Swap smoked salmon for cooked or canned salmon for convenience.
Add grated cheese or spring onions to the egg mixture for extra flavor.
Stir in spinach or peas for added color and nutrition.
Use parsley or chives instead of dill for a different herb profile.
Can be served cold, making it perfect for picnics or lunchboxes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 195 mg
