John Myers
Ingredients for 4 servings:
- 4 salmon fillets, frozen
- 1 kg potatoes, mainly waxy
- 1 garlic clove(s)
- 200 g whipped cream
- 100 g cocktail tomatoes
- ½ lemon(s)
- 30 g butter
- 1 tbsp dill, dried
- 1 tsp salt and pepper
- ½ tsp nutmeg, freshly grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Thaw the salmon fillets, peel the potatoes, and slice them thinly. Mix the cream with dill and crushed or finely diced garlic. Grease a baking dish with butter. Layer the potato slices, seasoning each layer with salt, pepper, and nutmeg, then pour the cream mixture over the slices. Sprinkle with grated lemon zest and the remaining butter. Cook at 200°C (convection oven) for about 40 minutes. Season the salmon with salt and pepper, and halve the tomatoes. Place both on the gratin, garnish with lemon slices, and return the dish to the oven for about 15 to 20 minutes.
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