Chicory smoked salmon gratin

Ingredients for 2 servings:

• 500 g chicory
• 120 g sour cream
• 50 g sour cream
• 100 g Emmental cheese, coarsely grated
• 150 g smoked salmon
• 2 cloves garlic
• 2 sprigs of dill
• Salt and pepper, freshly ground
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

in creamy sauce

Wash the chicory, remove the outer leaves, and trim a little of the bottom of the stalk. Halve the cobs. Place the chicory in a large pot with a little water, cover, and simmer for 2-3 minutes, depending on the size. Remove and drain well. Peel and finely chop the garlic. Wash the dill, shake dry, pick off any excess leaves, and chop finely. Heat the sour cream and sour cream in a pot. Stir in 80g of the cheese, garlic, and dill. Season with salt and pepper. Place the chicory in a greased, ovenproof dish. Top with the smoked salmon. Spread the cheese cream over the chicory. Sprinkle with the remaining cheese and bake in a preheated oven or grill at 180°C for about 25 minutes until golden brown. Serve on a plate with parsley potatoes.