How To Make Smoked Salmon & Celeriac Dauphinoise
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Serves:
Ingredients
- 500g celeriac, peeled and thinly sliced
- 200ml heavy cream
- 200ml milk
- 200g smoked salmon, sliced
- 2 cloves garlic, minced
- 1 tsp thyme leaves
- Salt and pepper, to taste
Instructions
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Preheat the oven to 180°C (350°F). Grease a baking dish.
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In a saucepan, heat the cream, milk, garlic, and thyme over medium heat until warm. Remove from heat.
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Layer half of the celeriac slices in the baking dish. Season with salt and pepper.
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Pour half of the cream mixture over the celeriac.
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Layer half of the smoked salmon slices on top.
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Repeat the layers with the remaining celeriac, cream mixture, and smoked salmon.
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Cover the baking dish with foil and bake for 45 minutes.
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Remove the foil and bake for an additional 15 minutes, or until the celeriac is tender and the top is golden brown.
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Serve hot and enjoy!
Nutrition
- Calories : 370kcal
- Total Fat : 21g
- Saturated Fat : 12g
- Cholesterol : 90mg
- Sodium : 520mg
- Total Carbohydrates : 29g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 16g
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