Yotam Ottolenghi’s creamy potato gratin with smoked and fresh salmon – The Irish Times

Name: Yotam Ottolenghi’s creamy potato gratin with smoked and fresh salmon – The Irish Times
Total time: 90 min
Ingredients: Generous pinch of saffron; 3 large potatoes or 2 celeriac bulbs (about 1.2kg total), peeled and cut into 1cm-thick half-moons; 75ml olive oil; more as needed; Salt; black pepper; 3 oil-packed anchovies, thinly sliced; 2 cloves garlic, thinly sliced; About 500g large-leaf spinach, washed, stems and leaves roughly chopped; About 30g basil leaves, roughly chopped; 20g roughly chopped fresh dill; more for garnish; 50g brined baby capers, drained and patted dry; About 450g skinless salmon fillets, cut into 2cm-3cm pieces; About 150g thinly sliced cold-smoked salmon, cut into 2cm to 3cm pieces; 5 egg yolks; 1½ teaspoons cornflour; 1tsp freshly grated lemon zest; 400ml whole milk; 100ml double cream; 1 lemon, cut into wedges, for serving

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Ingredients - Generous pinch of saffron - 3 large potatoes or 2 celeriac bulbs (about 1.2kg total), peeled and cut into 1cm-thick half-moons - 75ml olive oil;

Keywords

ottolenghi

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Ingredients

Generous pinch of saffron
3 large potatoes or 2 celeriac bulbs (about 1.2kg total), peeled and cut into 1cm-thick half-moons
75ml olive oil; more as needed
Salt
black pepper
3 oil-packed anchovies, thinly sliced
2 cloves garlic, thinly sliced
About 500g large-leaf spinach, washed, stems and leaves roughly chopped
About 30g basil leaves, roughly chopped
20g roughly chopped fresh dill; more for garnish
50g brined baby capers, drained and patted dry
About 450g skinless salmon fillets, cut into 2cm-3cm pieces
About 150g thinly sliced cold-smoked salmon, cut into 2cm to 3cm pieces
5 egg yolks
1½ teaspoons cornflour
1tsp freshly grated lemon zest
400ml whole milk
100ml double cream
1 lemon, cut into wedges, for serving