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Potato Herb and Smoked Salmon Gratin

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Serves: 6
Ingredients:
400ml / 14 fl oz milk
3 whole cloves
2 bay leaves
50g / 1 3/4 oz onion, sliced
85g / 3 oz leek, chopped
100g / 3 1/2 oz lightly cured smoked salmon, finely sliced into strips
350g / 12 oz potatoes, cut into 2mm / 1/16in slices
2 tbsp finely chopped
fresh chives
2 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh tarragon
2 tsp wholegrain mustard
oil, for greasing
pepper
sprigs of watercress, to garnish
Method:

Pour the milk into a large, heavy-based saucepan, add the cloves, bay leaves, onion, leek and smoked salmon and heat over a low heat. When the milk is just about to reach simmering point, carefully remove the smoked salmon with a slotted spoon and cool on a plate.

Add the potatoes to the milk and stir with a wooden spoon. Return to a simmer and cook, stirring occasionally to prevent the potatoes from sticking, for 12 minutes, or until the potatoes are just beginning to soften and the milk has thickened slightly from the potato starch. Remove the cloves and bay leaves.

Add the herbs, mustard and pepper and stir well. Pour the mixture into a greased and base-lined 19cm / 7 1/2in shallow cake tin. Cover with a layer of grease proof paper and then foil and bake in a preheated oven, 200ºC / 400ºF / Gas Mark 6, for 30 minutes

Remove from the oven and place a tin on top. Leave to cool for 20 minutes before turning out onto a baking sheet. Put under a preheated hot grill to brown the top.

Cut the gratin into 6 wedges and serve with the smoked salmon, garnished with sprigs of watercress.


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