Salmon, leek and potato gratin

Name: Salmon, leek and potato gratin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 220 g (7 oz) unsalted butter, softened; 3 small leeks, thinly sliced; 150 g (5 oz) salmon fillet, skinned; 200 g (6½ oz) smoked salmon, diced; 800 g (1 lb 10 oz) floury potatoes; 100 g (3¼ oz) grated Swiss cheese; 300 ml (10 fl oz) cream; sprigs of fresh dill, to garnish; 40 g (1¼ oz) unsalted butter, chopped

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 10

Appears in

Winter

By Le Cordon Bleu

Published 1998

About

This wonderful recipe, combining fresh and smoked salmon, is perfect for a special lunch or supper A more economical version, abo delicious, could be made using any fresh fish, or even salt cod.

Ingredients

800 g (1 lb 10 oz) floury potatoes
220

Fish course
Lunch
Supper
Pescatarian
Winter
Gluten-free

Method

Peel the potatoes and place in a large pan of salted water. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, or until tender to the point of a knife. Drain and finely mash the potatoes, or purée them using a food mill or ricer. Mix in half the softened butter and keep warm.
Melt the remaining softened butter in a frying pan over low heat. G