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Ingredients
Potato and Salmon Gratin with Fennel Salad
- For the gratin
- 400 grams waxy potatoes
- 400 grams Salmon (skinless)
- butter (for greasing)
- 350 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 60 grams freshly grated Parmesan
- For the salad
- 2 Fennel bulb
- 3 sprigs Dill
- 1 Apple
- 2 Tbsps lemon juice
- 4 Tbsps sunflower oil
- sugar
Preheat the oven to 200°C (approximately 400°F).
Peel the potatoes, rinse and cut into thin slices. Rinse the salmon, pat dry, cut into narrow strips and layer with the potato slices in a greased baking dish. Stir the heavy cream with the crème fraîche, season with salt, pepper and a pinch of nutmeg and pour over the potato and salmon layers. Sprinkle with cheese and bake for about 40 minutes.
For the fennel salad: Rinse the fennel, trim, cut in half lengthwise, core and cut or slice thinly. Rinse the dill, shake dry and finely chop the fronds. Peel the apples, quarter, core and cut into very small cubes. Mix with the fennel, dill, lemon juice and oil and season with salt, pepper and a pinch of sugar.
Remove the gratin from the oven, cut into pieces and serve with fennel salad.