Salmon and Potato Casserole

For the salmon and potato casserole, take out the frozen salmon fillets in time to defrost. Peel the potatoes and cut into fine slices. Pre-cook in boiling salted water for about 10 minutes.

Rinse the salmon under running water and dab with kitchen roll. Slice the zucchini very finely on a kitchen grater.

Mix tomatoes with cream, garlic, a dash of lemon juice, spices and egg, add about 100 ml water. Place half of the slices of potatoes in the baking dish, add a little salt and pepper and continue with a layer of fine slices of zucchini and place salmon fillets on top.

Drizzle the salmon with lemon juice and pour a little sauce on top. On top again a layer of zucchini and finish with apples (salt and pepper).

Spread the rest of the sauce on top and sprinkle with grated cheese. Bake in the preheated oven at 220° top/bottom heat for about 25 minutes.

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