John Myers
Salmon and Potato Gratin
The perfect salmon and potato gratin recipe with a picture and simple step-by-step instructions.
- 250 g Frozen salmon
- 10 Potato
- 200 g Cream
- 0,125 liter Milk
- Parmesan cheese
- 2 Discs Whole grain toast
- 1 tbsp Olive oil
- 100 g Grated Gouda
- Lemon juice
- Freshly grated nutmeg
- Salt
- Pepper from the grinder
- Butter
- Preheat the oven to 200 degrees. Grease the baking dish with butter, place the frozen salmon in the center of the baking dish, drizzle the lemon on the salmon and season with salt.
- Cut the potatoes into thin slices, place them around the salmon and add salt, pepper and nutmeg to the potatoes. Mix the milk and cream over the salmon and potatoes.
- Put the Parmesan cheese on top of the potatoes, then sprinkle the Gouda over the top.
- Place the whole grain toast in a bowl and mix well with olive oil. Put these crumble on the salmon and then put in the oven for about 40 minutes.If you like, you can of course also add fresh dill to the cream-milk mixture.
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