Smoked salmon & celeriac Dauphinoise

Name: Smoked salmon & celeriac Dauphinoise
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 lemon, juice only; 1 small celeriac, about 650g 1lb 7oz, peeled and quartered; 2 mediums baking potatoes, peeled and thinly sliced; 2 x 125g packs smoked salmon; 1 small handful fresh dill, chopped; 1 onion, finely sliced; 284 milliliters carton double cream

Smoked salmon & celeriac Dauphinoise could be just the gluten free and pescatarian recipe you've been looking for. One serving contains 354 calories, 16g of protein, and 22g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 2 hours. This recipe from BBC Good Food requires juice of lemon, dill, baking potatoes, and g packs salmon. Many people really liked this main course. If you like this recipe, take a look at these similar recipes: Saucy Salmon, Fennel and Potato Gratin Dauphinoise, Celeriac tartare with smoked trout, and Smoked haddock with celeriac & spinach gratin.

Instructions

Preheat the oven to fan 180C/conventional 200C/gas

Equipment you will use

Oven

Pour the juice of one lemon into a large bowl. Slice your celeriac into pieces about the thickness of a 1 coin, tossing them into the lemon juice as you go, then add the potato slices.

Ingredients you will need

Lemon Juice

Celeriac

Potato

Juice

Lemon

Equipment you will use

Bowl

In a large ovenproof dish, layer the celeriac and potato with the slices of salmon, sprinkling with your small handful of chopped dill, 1 chopped onion and drizzling a little cream over each layer. Season with a little salt and lots of pepper at each stage. You should have three layers of potatoes and celeriac sandwiching two of salmon, onion and dill. Finish with the remaining cream.

Ingredients you will need

Celeriac

Potato

Pepper

Salmon

Cream

Onion

Dill

Salt

Cover the dish with foil and place on a tray.

Equipment you will use

Aluminum Foil

Bake for 45 minutes, then remove the foil and bake for another 30-40 minutes until bubbling and the top is crispy and golden. Test that the vegetables are cooked by inserting a skewer or small knife it should push in easily. If you like, you can flash it under a hot grill to get the top layer really crispy. Leave to cool slightly then serve straight from the dish with a crisp green salad and some chilled white wine.

Ingredients you will need

Vegetable

White Wine

Equipment you will use

Oven

Skewers

Grill

Knife

Aluminum Foil

Equipment

Ingredients

Servings:

lemon, juice only 1small

celeriac, about 650g 1lb 7oz, peeled and quartered 2mediums

baking potatoes, peeled and thinly sliced 2

x 125g packs smoked salmon 1small handful

fresh dill, chopped 1

onion, finely sliced 284milliliters

carton double cream

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Smoked Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.