Combined with a green vegetable and a protein-rich stuffing without adding too much fat, this complete potato dish is ideal for Lent. And put none to waste, as you can use the potato flesh, and the green of the leeks as base for soup.
4 medium-sized potatoes (about 125 g)
400 g leek white
130 g salmon fillet
2 tbsp dried dill
salt and pepper
Wash the potatoes and hollow them out, keeping the skin and about 1 cm of flesh, then cook in steam.
Wash the leek. Slice the white part then steam..
Place the salmon on a sheet of baking paper.
Sprinkle with lemon juice, close tightly and cook for 5 minutes in the microwave oven.
Beat the egg with the dill and sprinkle a little salt and pepper.
Add the cooled down and crumbled salmon and some of the warmed leeks.
Preheat the oven to 210°C (th.7).
Cover the bottom of an ovenproof dish with a sheet of parchment paper.
Arrange the potatoes and top with the salmon mixture.
Place in the oven for 5 minutes.
Serve hot with leeks.