Name: Gratin of fresh & smoked salmon, beetroot, potatoes & dill Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: European
Ingredients: 400g fresh salmon fillet, cut into cubes; 200g smoked salmon, sliced; 2 medium-sized beetroot, peeled and thinly sliced; 4 large potatoes, peeled and thinly sliced; 1 bunch fresh dill, chopped; 200ml heavy cream; 50g grated Parmesan cheese; Salt and pepper to taste

Gratin of fresh & smoked salmon, beetroot, potatoes & dill Recipe

Dulsea Rubino Modified: November 12, 2023

Photos of Gratin of fresh & smoked salmon, beetroot, potatoes & dill Recipe

How To Make Gratin of fresh & smoked salmon, beetroot, potatoes & dill

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Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

400g fresh salmon fillet, cut into cubes
200g smoked salmon, sliced
2 medium-sized beetroot, peeled and thinly sliced
4 large potatoes, peeled and thinly sliced
1 bunch fresh dill, chopped
200ml heavy cream
50g grated Parmesan cheese
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Grease a baking dish with butter or cooking spray.
In a saucepan, bring water to a boil and blanch the beetroot slices for 5 minutes. Drain and set aside.
Layer half of the potato slices in the prepared baking dish. Season with salt and pepper.
Top the potatoes with the blanched beetroot slices, followed by the fresh salmon cubes and smoked salmon slices.
Sprinkle half of the chopped dill over the salmon.
Repeat the layers with the remaining potato slices, beetroot slices, salmon, and dill.
In a small bowl, mix the heavy cream with salt and pepper. Pour the cream mixture over the gratin.
Sprinkle the grated Parmesan cheese on top.
Bake in the preheated oven for 35-40 minutes, or until the potatoes are tender and the top is golden and crispy.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with fresh dill before serving.