How To Make Gratin of fresh & smoked salmon, beetroot, potatoes & dill
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Serves:
Ingredients
- 400g fresh salmon fillet, cut into cubes
- 200g smoked salmon, sliced
- 2 medium-sized beetroot, peeled and thinly sliced
- 4 large potatoes, peeled and thinly sliced
- 1 bunch fresh dill, chopped
- 200ml heavy cream
- 50g grated Parmesan cheese
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C). Grease a baking dish with butter or cooking spray.
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In a saucepan, bring water to a boil and blanch the beetroot slices for 5 minutes. Drain and set aside.
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Layer half of the potato slices in the prepared baking dish. Season with salt and pepper.
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Top the potatoes with the blanched beetroot slices, followed by the fresh salmon cubes and smoked salmon slices.
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Sprinkle half of the chopped dill over the salmon.
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Repeat the layers with the remaining potato slices, beetroot slices, salmon, and dill.
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In a small bowl, mix the heavy cream with salt and pepper. Pour the cream mixture over the gratin.
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Sprinkle the grated Parmesan cheese on top.
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Bake in the preheated oven for 35-40 minutes, or until the potatoes are tender and the top is golden and crispy.
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Remove from the oven and let it cool for a few minutes before serving.
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Garnish with fresh dill before serving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 75mg
- Sodium : 400mg
- Total Carbohydrates : 35g
- Dietary Fiber : 6g
- Sugar : 8g
- Protein : 38g
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