Hot-Smoked Trout Potato Gratin

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

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 large waxy potatoes
  • 400 g hot smoked trout, flaked
  • 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