John Myers
Salmon and Potato Gratin >>
The perfect salmon and potato gratin >> recipe with a picture and simple step-by-step instructions.
- 250 g Salmon fillet
- 0,5 Lemon juice
- 400 g Waxy potatoes with their skin on
- 0,5 bunch Spring onion
- 1 tbsp Butter
- Salt
- Black pepper from the mill
- 0,5 bunch Dill, alternatively fine frozen
- 70 g Cream
- 1 Egg
- 40 g Grated Emmental
- Butter for the mold
- Wash and dab the salmon. Drizzle with lemon juice. Boil potatoes with their skin on for about 15 minutes, they should still be a little firm as they become even softer when gratinating. Clean and wash the spring onions and cut into rings.
- Preheat the oven to 220 ° C. When the potatoes are cooked, let them evaporate, peel them and cut them into slices. Cut the salmon fillet into strips and place in the greased tart pan with the potatoes like a roof tile.
- Prepare a cream from the cream, egg, chopped dill, cheese, salt and pepper. Pour over the potatoes. Scatter the onion rings on top and cover with flakes of butter. Now everything in the tube for about 20 minutes. For the last 10 minutes, switch the temperature down to 200 ° C and set the air circulation so that the gratin still gets color.
- Serve everything with a fresh green salad.
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