As my mission to clear out the deep freeze continues, I laid my hand upon a lovely package of alder-smoked sockeye salmon; first I made a moderately successful smoked salmon quiche, and then tried a good smoked salmon gratin. Sort of a cross between scalloped potatoes and fish pie and very good with a simple salad or steamed vegetable side dish.
Smoked Salmon & Potato Gratin
2lb/1kg starchy potatoes (e.g. russets, Yukon Gold or King Edward)
8oz/250g smoked salmon, flaked or diced
1 tbsp drained capers
1 cup light cream
1 tbsp cornstarch
2 garlic cloves, crushed
1 tsp dijon or wholegrain mustard
Salt and pepper to taste
1/2 tsp grated nutmeg
2 tbsp butter
- Preheat the oven to 350f.
- Peel the potatoes and slice very thinly, dry with a cloth and use one third of them to cover a well buttered baking dish. Season.
- Scatter half the salmon and capers on top. Repeat.
- Cover with the rest of the potatoes and season again.
- Mix the cream with the cornstarch, garlic and mustard and pour over the potatoes.
- Grate nutmeg over the top and dot with butter.
- Cover and bake for 1 hour; then bake uncovered another ½ hour or so, until the potatoes are tender, golden brown and bubbling. Let it rest for 10-15 minutes before serving
Fish, to taste right, must swim 3 times: in water, in butter and in wine.
— Polish Proverb
