Smoked Salmon Bake
Preheat the oven to 190C, gas mark 5.
Thinly slice the potatoes before cooking them in boiling water for 4 - 5 minutes, until tender, and refresh under cold water.
Butter an baking dish, and layer in half of the potato slices, brushing with butter as you go, and adding a sprinkle of fennel seeds.
Season to your preference before placing the smoked salmon on top of the potatoes.
Combine the cream, dill and wine, and drizzle over the salmon. Cover the smoked salmon with the rest of the potatoes, again brushing with butter and sprinkling over any remaining fennel seeds
Bake for 45-50 minutes until the topping is crisp and the salmon is just cooked through.
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