Name: Lemony kipper and potato bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 750 gram desiree potatoes, cut into 5mm rounds; 2 cup (140g) fresh breadcrumbs; 1 lemon, grated rind and juice; 1/4 cup (20g) grated parmesan; 5 green onions (shallots), with 4 cm of green top attached, thinly sliced; 1 tablespoon dijon mustard; 1/2 cup (125 ml) light cream; 200 gram smoked kipper fillets in brine, drained, broken into large chunks; 30 gram butter, melted; green salad, to serve

Lemony kipper and potato bake

Skip to Recipe

Serves 4

Prep

15M

Cook

45M

Total

Ingredients

750 gram desiree potatoes, cut into 5mm rounds

2 cup (140g) fresh breadcrumbs

1 lemon, grated rind and juice

1/4 cup (20g) grated parmesan

5 green onions (shallots), with 4 cm of green top attached, thinly sliced

1 tablespoon dijon mustard

1/2 cup (125 ml) light cream

200 gram smoked kipper fillets in brine, drained, broken into large chunks

30 gram butter, melted

green salad, to serve

Method

1.Cover potato with cold, salted water, bring to boil and simmer on medium for 5 mins, to par-cook. Remove potato from heat, drain and set aside.

2.Meanwhile, preheat oven to 200°C/180°C fan forced. Lightly grease an 8-cup ovenproof dish.

3.In a medium bowl, combine breadcrumbs, lemon rind and juice, and parmesan. Season to taste and set aside.

4.Add onion, mustard and cream to potato and toss until well combined. Arrange half of potato mixture over base of prepared dish. Top with kippers, followed by half of breadcrumb mixture, then remaining potato mixture in overlapping slices.

5.Combine remaining breadcrumb mixture with melted butter and scatter over potato. Bake for 40 minutes, until potato is tender and crust is golden. Serve with green salad.

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