Salar Flaky Smoked Salmon Dauphinoise
Recipe inspired by Nigel Slater
Ingredients
Flaky Smoked Salmon, broken into pieces
1 kg waxy potatoes
Butter
Double cream, 2 cartons
Method
Turn on the oven to 160º C.
Butter a shallow baking dish well.
Peel the potatoes - if you wish or leave the skin on, it’s up to you - and slice them to no more than the thickness of a £1 coin.
Arrange the potato slices and the pieces of Flaky Smoked Salmon in the baking dish.
Pour the cream all over the potatoes and Flaky Smoked Salmon until they are covered.
Bake for an hour or probably longer, until there is a lovely golden brown crust on top of the cream.
Serve with a watercress salad or steamed leeks or brocolli.
Quick and easy to prepare - and utterly divine!
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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