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Hot-Smoked Trout Potato Gratin
- Serves
4
- Difficulty
Medium
By Sue Lawrence
Published 2019
Though I prefer using the plain hot-smoked trout from the Tobermory Fish Company, you can use their Cajun flavour too. Hot-smoked salmon from South Uist’s Salar Smokehouse is equally good for this rich, creamy recipe. Serve with a green salad tossed in a light vinaigrette.
Ingredients
1 kg 400 g 300
Method
Peel the potatoes and cut into very thin slices (I slice in my food processor). Pat them dry on wads of kitchen paper.
Place half the potatoes in large buttered gratin dish, seasoning with plenty of freshly milled pepper and only a tiny grind of salt, as the salmon is salty. Place the salmon on top, cover with the rest of the potatoes and season again. Place the cream and butter in a pa
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