26
Salmon casserole
2 pers.
4-5 potatoes
1/2 onion
1/2 dl creme fraiche
100 g smoked salmon in thin slices
2 tsbp dried or fresh dill
1 tbsp butter
salt and pepper
Cut the potatoes in small cubes. Peel the onion and cut it in thin
slices. Fry the potatoes and onion in half of the butter in your
Trangia frying pan. When the potatoes are soft add the creme
fraiche and stir. Finally add the salmon slices and make sure
everything is hot. Let the rest of the butter melt in the casserole
with the dish and add the dried dill. Salt and pepper to your
taste. Ready to serve!