Creamy Potato Gratin With Smoked and Fresh Salmon

Name: Creamy Potato Gratin With Smoked and Fresh Salmon
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; 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

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Creamy potato gratin with smoked and fresh salmon, infused with saffron & capers. Perfect for any meal, especially impressive as a brunch dish. Serves 6-8 | Yotam Ottolenghi.

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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
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