A few days before I made this recipe, I had a little rant via Facebook Livestream on the vagaries of food labelling and packaging. It was a very successful broadcast which garnered a lot of interaction and reach – which was great because it’s a topic I feel very strongly about and raising awareness is crucial.
I had chosen to “pick on” smoked salmon, greek yoghurt and butter. I had purchased quite a bit of these in order to be able to demonstrate my points. Ergo, I had a lot left over and because I am anti-food waste, I needed to find a way to make use of it.
A quick sconce through the fridge and cupboards to see what I had to hand, and voila, off I was making this super tasty dish. There’s not too much prep in this – mainly the potatoes and making the white sauce, but really these things are not taxing and can be completed in the time it takes for your oven to come up to heat so it’s efficient with your time too!
The trick is to not get to over zealous with the amount of smoked salmon here. Stick to the amount suggested below and you will achieve the perfect balance of flavour.