If you have never had salmon and cauliflower together, I urge you to try it. They compliment each other beautifully. You can use most of the stem of the cauliflower, simply cut off the dried bottom. The rest is fine to use. If not for this dish, cut it up for soup or turn it into a puree.
You can use regular salmon as a substitute for the smoked salmon.
- 200gr baby potatoes
- 200gr cauliflower
- 100gr smoked salmon
- 1/2 tsp sunflower oil
- 1 onion
- 1 garlic clove
- 100ml milk
- pinch of nutmeg
- 65gr camembert
- 2 tbs breadcrumbs
- sunflower oil
Serves 1 as part of the Budget Challenge
Halve and steam or cook the baby potatoes until almost done.
Cut the cauliflower into bitesized chunks and steam or cook until almost done.
Cut the salmon into strips.
Chop the onion and the garlic.
Heat the sunflower oil in a large frying pan. Bake the onion until soft, then add the garlic and bake for 30 seconds more. The garlic should not brown.
Add the milk and nutmeg and season to taste with plenty of salt and pepper. Stir in the potatoes, cauliflower and smoked salmon.
Place everything in an oven dish and divide the camembert on top. Sprinkle with the breadcrumbs and drizzle some oil over the top.
Place in the oven. Bake for 20 minutes on 180°C.