Creamy Potato Gratin With Smoked and Fresh Salmon | Searching4Zen

Ingredients

• Generous pinch of saffron
• 3 large potatoes or 2 celeriac bulbs (about 2.5 pounds/1.2 kilograms total), peeled and cut into ½ inch / 1-centimeter thick half-moons
• ⅓ cup/75 milliliters olive oil, more as needed
• Salt and black pepper
• 3 oil-packed anchovies, thinly sliced
• 2 cloves garlic, thinly sliced
• About 1 pound/500 grams large leaf spinach, washed, stems and leaves roughly chopped
• 1 gently packed cup (about 1 ounce/30 grams) basil leaves, roughly chopped
• ½ cup/20 grams roughly chopped fresh dill (about 3/4 ounce), more for garnish
• 4 tablespoons/50 grams brined baby capers (about 1.75 ounces), drained and patted dry
• About 1 pound/460 grams skinless salmon fillets, cut into 1-inch/2- to 3-centimeter pieces
• About 5 ounces/150 grams thinly sliced cold-smoked salmon, cut into 1-inch/2- to 3-centimeter pieces
• 5 egg yolks
• 1 ½ teaspoons cornstarch
• 1 teaspoon freshly grated lemon zest
• 1 ⅔ cups/400 milliliters whole milk
• ½ cup/100 milliliters heavy cream(double cream)
• 1 lemon, cut into wedges, for serving
• Heat oven to 450° degrees Fahrenheit/240° degrees Celsius. In a small bowl, mix 1 tablespoon of boiling water with the saffron and set aside for 20 minutes (longer is fine).
• Using your hands, mix the fresh and smoked salmon with 1/3 teaspoon of salt in a bowl, separating the layers of smoked salmon in the process. Set aside.
• Spoon the fried capers over the gratin, garnish with fresh dill, and serve warm with lemon wedges.
• Click to share on X (Opens in new window) X
• Click to share on Facebook (Opens in new window) Facebook
• Dinner
• Fish
• Main Dishes
• Potatoes
• Yum