Smoked salmon and celeriac dauphinoise

There's something about potatoes baked in cream with sea salt and black pepper that's so simple and delicious. This is a ratcheted-up version of dauphinoise that you only need serve with a green salad to make an impressive dinner for when you have people round and want to relax rather than stressing over stuff in the kitchen. Always gets loads of "Mmmm"s.
Serves: 6 • Prep: 10 mins • Cook: 80 mins • Easy 
  • juice of one large lemon
  • 1 small celeriac, peeled and quartered
  • 2 medium baking potatoes, peeled and thinly sliced
  • 2 x 125g packs of quality smoked salmon (wild, organic – eat less but better)
  • small handful fresh dill, chopped
  • 1 white onion, finely sliced
  • 284ml carton of double cream
  • black pepper and sea salt
  • few knobs of butter
Preheat the oven to 180C.

Slice the potato and celeriac thinly, if you have a food processor use that, toss the slices in the lemon juice.

In a large ovenproof dish, layer the celeriac and potato with the salmon slices, onion and dill, adding a little cream, salt and black pepper over each layer. Finish with the remaining cream and a few knobs of butter.

Cover the dish with foil and bake for around 60 minutes, then remove the foil and bake for another 20-30 minutes until golden.

Feel free to add a crushed clove of garlic to the cream.
Nutrition info
Celeriac has plenty of vitamin K, which plays an important role in blood clotting and healthy bones. Potatoes – often criticised as having poor nutritional value – have plenty of nutrition! The salmon provides Omega 3 fatty acid, which helps joints, supports brain function and fights inflammation.

Make every day this delicious, get a weekly eatnaturally plan!

Haters gonna hate. Potatoes gonna potate.
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