Potato Bake Filled with Salmon and Tierra Palaciega Pisto

Ingredients:

• 400 g fresh salmon
• 600 g Tierra Palaciega pisto
• 150 g grated cheese
• Salt

Mashed Potatoes

• 800 g potatoes
• 50 g butter
• 150 ml whole milk
• Salt
• Black pepper

Preparation:

1. Boil the potatoes with the skin on in salted water until tender (20–25 minutes). Peel and mash them, then add the butter and hot milk. Mix until smooth. Season with salt and pepper to taste and set aside.
2. Season the salmon with salt and pepper and cook on a griddle or frying pan with a drizzle of olive oil for 5–6 minutes. Once cooked, flake into large pieces.
3. In individual round moulds (or a single oven dish) lined with baking paper, spread a 2 cm layer of mashed potatoes. Add an equal layer of pisto, then the salmon pieces, followed by another layer of mashed potatoes. Finish with the grated cheese and bake in a preheated oven at 180 °C for 15–20 minutes, until the top is golden.
4. Unmould and serve on a plate. A base of Tierra Palaciega fried tomato sauce may be added if desired.