Smoked Salmon & Celeriac Dauphinoise
This creamy and flavorful smoked salmon gratin is a luxurious and comforting dish that combines layers of tender celeriac, potato, and smoked salmon, all enveloped in a velvety cream sauce with a hint of zesty lemon and fragrant dill. A perfect balance of textures and flavors, this gratin makes a delightful main course for a special evening or weekend gathering.
— Constant Cookbook
Ingredients
- 1 lemon , juice only
- 1 small celeriac , about 650g/1lb 7oz, peeled and quartered
- 2 medium baking potatoes , peeled and thinly sliced
- 2 x 125g packs smoked salmon
- small handful fresh dill , chopped
- 1 onion , finely sliced
- 284ml carton double cream
Instructions
- Heat the oven to 200C/180C fan/gas 6. Pour the juice of one lemon into a large bowl. Slice your celeriac into pieces about the thickness of a £1 coin, tossing them into the lemon juice as you go, then add the potato slices.
- In a large ovenproof dish, layer the celeriac and potato with the slices of salmon, sprinkling with your small handful of chopped dill, 1 chopped onion and drizzling a little cream over each layer. Season with a little salt and lots of pepper at each stage. You should have three layers of potatoes and celeriac sandwiching two of salmon, onion and dill. Finish with the remaining cream.
- Cover the dish with foil and place on a tray. Bake for 45 minutes, then remove the foil and bake for another 30-40 minutes until bubbling and the top is crispy and golden. Test that the vegetables are cooked by inserting a skewer or small knife – it should push in easily. If you like, you can flash it under a hot grill to get the top layer really crispy. Leave to cool slightly then serve straight from the dish with a crisp green salad.
Yield
Serves 6
Nutrition
- Calories: 328 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 2.2 milligram of sodium
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