Celeriac Dauphinoise



Cold Smoked Salmon, Potato and Celeriac Dauphinoise

Serves2 - 3



180g of cold smoked salmon.
2 medium sized baking potatoes (peeled and thinly sliced).
450g celeriac (peeled and thinly sliced into similar size slices as the potato).
(Place sliced celeriac and potato in a bowl of cold water with a tablespoon of lemon juice to prevent discolouration of the celeriac and potato).
1 small onion finely chopped.
1 tbsp of fresh chopped dill.
225mls double cream.




Pre heat oven to 200 degrees C/Gas Mark 6.

In an oven proof dish lay half of the potato and celeriac on the bottom of the dish.
Sprinkle over half the onions and dill.
Spoon half the cream over the top. 
Season with salt and black pepper.
Lay the slices of cold smoked salmon on top of the mixture.
Sprinkle the remaining half of the onions and dill over the salmon. 
Layer the rest of the potato and celeriac on the top and season with a little salt and black pepper.
Spoon the remaining cream over the top.
Cover the dish with foil and place on a tray in the middle of the oven.
Cook for 40 - 45 minutes.
Remove foil and continue to cook for a further 40 - 45 minutes until the potato  and celeriac are golden brown and cooked through. 
Test by pushing a knife into the vegetables to see if they are soft.
Serve with garlic bread and side salad or wilted spinach and peas.




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