Smoked Salmon Celeriac Dauphinoise Recipes

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SMOKED SALMON & CELERIAC DAUPHINOISE



Smoked salmon & celeriac dauphinoise image

Based on a traditional Swedish dish, this rich potato bakes works well with smoked salmon or gravadlax

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 2h

Number Of Ingredients 7

1 lemon, juiced
1small celeriac (about 650g/1lb 7oz), peeled and quartered
2 medium baking potatoes, thinly sliced
250g smoked salmon
small handful fresh dill, chopped
1 onion, finely sliced
284ml double cream

Steps:

  • Heat the oven to 200C/180C fan/gas 6. 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.
  • 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.
  • Cover the dish with foil and place on a tray. 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.

Nutrition Facts : Calories 328 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 2.2 milligram of sodium

SMOKED SALMON & CELERIAC DAUPHINOISE



SMOKED SALMON & CELERIAC DAUPHINOISE image

Categories     Potato     Low Cal

Yield 2 servings

Number Of Ingredients 7

1/2 lemon , juice only
215g celeriac (peeled and quartered)
1 small baking potato (peeled and thinly sliced)
80g smoked salmon
small handful fresh dill (chopped)
1/2 small onion (finely sliced)
95ml fat free greek yogurt

Steps:

  • 1. Preheat the oven to fan 180C/conventional 200C/gas 6. Pour the lemon juice into a bowl. Slice the celeriac into pieces about the thickness of a £1 coin, tossing them into the lemon juice as you go, then add the potato slices. 2. In an ovenproof dish, layer the celeriac and potato with the slices of salmon, sprinkling with the chopped dill and onion and drizzling a little yogurt 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 yogurt. 3. Cover the dish with foil and place on a tray. 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. 328 kcalories, protein 14g, carbohydrate 13g, fat 25 g, saturated fat 15g, fibre 3g, salt 2.17g

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