Mashed Potato and Salmon Casserole
Made with mashed potatoes and salmon — bright, beautiful, and delicious! This baked casserole takes barely any longer than plain mashed potatoes and fish, but the eye-catching presentation turns an everyday meal into something special.
Cooking method
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Step 1:
How do you make a mashed potato and salmon casserole? Gather your ingredients. I used salmon fillet, but you can use any red or white fish fillet (pollock, hake, tilapia). Any vegetable oil works in place of olive oil.
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Step 2:
Salt each piece of fish fillet and sprinkle it with spices and herbs to taste — I used basil and herbes de Provence. Drizzle olive oil over the fish to keep it juicy. Cover it and let it sit for 30 minutes so the herbs and spices can develop their flavor.
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Step 3:
Scrub the potatoes with a brush under running water first, then peel them. Boil the potatoes in salted water over medium heat until tender.
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Step 4:
While the potatoes cook, make the milk sauce. Warm the milk slightly. You can use dill instead of parsley.
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Step 5:
Melt the butter in a heavy-bottomed skillet.
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Step 6:
Add the flour and stir. Cook the flour over low heat, stirring constantly, for 1 minute.
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Step 7:
Pour in the milk a little at a time, whisking actively until the lumps of flour disappear.
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Step 8:
Simmer the sauce over low heat, stirring, until it thickens slightly, about 2 minutes. Add a little salt.
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Step 9:
Rinse the parsley thoroughly under cold water, pat it dry, and chop it finely.
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Step 10:
Stir the parsley into the sauce and take it off the heat.
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Step 11:
Drain the cooked potatoes. Mash them, adding the butter and warm milk at the same time.
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Step 12:
The mashed potatoes should be smooth, with no lumps.
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Step 13:
Grease a baking dish with a small pat of butter. Spread the mashed potatoes in it and smooth the top with a spoon. My dish is about 11 x 7 inches (27 x 17 cm).
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Step 14:
Divide the mashed potatoes into 4 equal sections, making grooves at least 1/2 inch (1 cm) deep and wide.
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Step 15:
Fill the grooves with the milk sauce.
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Step 16:
Grate the cheese on the coarse side of a grater.
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Step 17:
Scatter the cheese over the sections of mashed potatoes.
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Step 18:
Lay a piece of fish fillet on top of the cheese on each section.
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Step 19:
Bake in an oven preheated to 350°F (180°C) for about 25–30 minutes, until the fish is cooked through. The key is not to overbake it, so the fish and the cheese crust don't dry out. Cover the dish loosely with foil if needed.
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Step 20:
Serve the potato and fish casserole hot, with fresh vegetables. Enjoy!
- Everyone loved this casserole. The mashed potatoes, sauce, and cheese came out wonderfully tender, and the fish was fragrant. You can serve it with the leftover milk sauce on the side.
- Never let fish thaw completely if you're going to cut it up! It's best to set it on the bottom shelf of the refrigerator and bring it to just barely thawed. Then any prep — cutting into steaks or large chunks, or filleting — will go smoothly. Fully thawed fish risks turning into a shapeless mush when you cut it.
- Keep in mind that every oven is different, so the temperature and baking time may differ from what's in the recipe. Get to know how your own oven behaves for the best results with any baked dish.
- Any heatproof dish works for this recipe. It's best to lightly grease a metal, ceramic, or glass dish with butter so the casserole doesn't stick.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Fish fillet - 204 kcal/100g
- Herb mixture - 259 kcal/100g
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