salmon dauphinoise


































Salmon Dauphinoise

This Swedish/French hybrid feels so right. It seemed to me
a logical trajectory from the classic Swedish dish Jansson’s
Temptation (in Swedish, Jansson’s Frestelse), which uses sprats or,
more commonly, anchovies to make this version using salmon.
Jansson was a religious fanatic who vowed to renounce earthly
pleasures. For more earthly pleasures… keep reading.

2 leeks, white part only, finely
25g butter
800g salmon fillets
1kg potatoes
560ml double cream
300ml milk
2 cloves garlic, crushed
salt and pepper
handful of fresh dill, chopped
serves 4–5

Bake the salmon on a baking sheet for about 10 minutes
(depending on its thickness). Ideally, it will still have semitranslucent flesh in some parts, but be easy to flake. Remove from the oven and set aside. Turn the oven down to 140°C/gas mark 1.

Peel the potatoes and slice them into 5mm-thick slices. Put in a
bowl of cold water and set aside. Pour the cream and milk into a
pan and add the garlic and seasoning. Warm over a low heat and
remove just before the liquid comes to the boil, then stir in the
chopped dill. Set aside. Drain the potatoes and pat dry.

In a shallow gratin dish or roasting tray that measures roughly
20cm x 30cm, layer the potatoes and salmon (starting with the
potatoes), dredging with warm cream and a sprinkling of leek as
you build up the layers. Cover with foil and bake for an hour until
the potatoes are soft. Remove the foil in the last 10 minutes, to
give a burnished top.