This is one of those fab dishes that you just stir everything together, top it and bake, so, no sauce to thicken and gluten free to boot!
Feel free to use regular breadcrumbs if you don’t need to do the gluten free thing, if using gluten free bread, I whizz up the crusts as well, GF bread is too expensive to throw away the crusts.
400g fresh salmon, skinned, boned and cut into 2 cm cubes
160g hot smoked salmon, skin removed
400mls full fat sour cream
juice and zest of one lemon
salt and pepper
1 large bunch of chives, two tablespoons set aside
60g gluten free fresh breadcrumbs
60g finely grated Gruyere cheese
Preheat the oven to 180 degrees Centigrade.
In a bowl combine the two salmon, sour cream, juice and zest of the lemon, the chopped chives, keeping two tablespoons to the side, salt and pepper.
In another bowl, combine the breadcrumbs, cheese, reserved chives and pepper.
Spoon the salmon mix into and oven proof of dish, I use a dish that’s 23x18cm.
Sprinkle over the breadcrumb mix.
Pop the bake into the oven and bake for 25 minutes.