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
  • Difficulty
    Easy
Ingredients
  • 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
Instructions
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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