Recipe created by Almond Breeze Australia

Serves: 8
Prep Time: 1 hour 45 minutes


• 500-600g salmon fillet
• 200g smoked salmon
• 850g Maris Piper potatoes, peeled
• 475ml double cream
• 175ml sour cream
• 100ml Unsweetened Almond Breeze
• 450g cooked beetroot
• Butter, for the dish
• 20g herbs of choice, roughly chopped
• Green salad to serve


1. Heat oven to 180C
2. Using a sharp knife, cut the salmon into slices, about 0.5cm thick (taking the skin off). Tear the smoked salmon into pieces
3. Cut the potatoes into wafer thin slices. It is best to do this with a mandoline
4. Mix the creams and the Almond Breeze in a large saucepan, and bring to just under boiling. Add the potatoes and cook gently for 5 mins, carefully turning the potatoes over from time to time. Cut the beetroot into slices, about 2mm thick
5. Season the potato mixture and butter a 22 x 30cm baking dish. Spoon half of the potatoes into the dish and spread them out. Put half the beetroot on top, then half the fish. Season and add half the herbs. Now add the rest of the beetroot and fish and seasoning again. Spoon the rest of the potatoes on top
6. Bake for 1 hr, or until the potatoes are completely tender and the top is bubbling (it may need an additional 10 mins).
7. Sprinkle herbs on top and serve with a green salad