This recipe turned up one afternoon during a fairly desperate search for something different to do with fish.
1 1/2 pounds (680 g) potatoes, peeled and sliced
1 1/2 pounds (680 g) salmon fillets
1 tablespoon (4 g) fresh dill, chopped
1/4 cup (60 ml) olive oil, heated
1/2 cup (120 ml) white wine
1/4 cup (60 ml) sherry
1/2 cup (115 g) fat-free sour cream
2 tablespoons (30 g) horseradish, grated
1. Preheat oven to 350°F (180°C, or gas mark 4). Boil potatoes for 10 to 15 minutes, or until almost done.
2. Layer potato slices in a large ovenproof casserole. Place the salmon on top. Sprinkle with the dill and drizzle with the olive oil. Cover and bake for 25 minutes.
3. Remove from the oven and pour the wine and sherry over. Continue to cook uncovered until salmon flakes easily with a fork.
4. Stir together sour cream and horseradish and pour over the top.