Smoked Salmon Dauphinoise

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Smoked Salmon Dauphinoise

Recipe ID :1648 Posted on 04 FEB 2016

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Serves 4

Prep 15min

Cook 15min

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This recipe is my own adjustment to a recipe posted by Deepseafish!

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Tobuchan

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Ingredients

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Maris Piper potatoes		400g
Onion (medium)		1
Smoked salmon slices for sandwiches		6
Nutmeg		1 tbsp
Salt		1 tsp
Pepper		1/2 tsp
Leaf spinach		20-30 leaves
Double cream		250ml
Milk		200ml
Cheese for pizza		100g
Garlic		1 clove

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Method

Prep

15min

Cook

15min

These are Maris Piper potatoes. They are more starchy than other varieties.

Peel and slice to 1.5mm thick. Slice the onions thinly and put both into a bowl and season with salt & pepper, rubbing in by hand.

Put Step 2 into a large pan. Add the cream, milk and nutmeg and turn on the heat. Cook for 5-6 minutes but be careful not to burn it.

Preheat the oven 220C.

Rub the garlic clove around the inside of your oven tray.

Put half of Step 3 into the tray and spread out to the edges.

Cover with the spinach leaves.

Cover with the smoked salmon.

Cover with the rest of Step 3 and spread out to the edges.

Sprinkle over the cheese.

Put in the oven for 15 minutes until the surface is nice and brown. Serve hot.

Tips & Note

●You can use sauteed mushrooms instead of salmon if you like.
●You can use whichever cheese you like - mature Cheddar might be too heavy. This time I used light Cheddar.

Category

France Gratin Oven Baked Vegetable Sides Cheese Potato Root Vegetables Salmon Seafood Spices Spinach Yogurt / Dairy Home Party

Related Dauphinoise gratin potato salmon nutmeg spinach

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