1373. Estonian Baked Salmon

I learned this dish through the account of an Estonian public figure on social media, and was as intrigued as I was hesitant to apply the recipe. You see, it is a multiple stage, multiple layer kind of dish. Another thing, Arabs don't have the same natural affinity to sour cream and mayonnaise as Russia and former USSR countries do.
But try it I did, and intriguing it surely was.It was a strange dish, but not in a bad way. Is it a dish for the repertoire? I believe that elements of it are for sure (watch this space). However, MCW is a diverse platform for varying tastes, so here comes the Estonian salmon dish...

Ingredients:

1 large onion, rough chop
paprika spice mix
salt & pepper
olive oil
2 large potatoes, sliced into fingers
400g salmon fillets
2 lemon, juice
1 1/2 cups cream
1/2 cup almonds, rough chop
1 large packet (150g) sweet chili chips,
1 cup sour cream
1/2 cup mayonnaise
3 Tbsp chopped dill
1/2 cup spring onion, chopped
3 Tbsp vinegar

Method:

Drizzle the salmon with fresh lemon juice, salt, pepper, and a sprinkling of the paprika seasoning mix; set aside.
In deep baking pan, toss the roughly chopped onion and the finger cut potatoes in a drizzle of olive oil, salt, pepper, and paprika spice mix. Bake in a preheated 350F oven for 1 hour until golden around the edges.
Pour the cream over the potatoes and lay the salmon and any juices over the potatoes. Bake another 10 minutes until the salmon is almost cooked through. Remove the pan from the oven and flake the salmon all over the surface. Next, crumble the chips. and scatter the chopped almond all over the surface.
In a bowl, whisk together the sour cream, mayonnaise, vinegar, salt, and pepper. Pour over the the surface. Finish off with the chopped dill and spring onion.
Bake another 10 minutes then serve.

صحة و عافية