Smoked salmon & celeriac dauphinoise

Recipe uploaded by

Barney Desmazery

3 ratings

Recipe by Barney Desmazery

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1. Preheat the oven to fan 180C/conventional 200C/gas 6. Pour the lemon juice into a large bowl. Slice the celeriac into pieces about the thickness of a £1 coin, tossing them into the lemon juice as you go, then add the potato slices.
2. In a large ovenproof dish, layer the celeriac and potato with the slices of salmon, sprinkling with the chopped dill and onion and drizzling a little cream over each layer. Season with a little salt and lots of pepper at each stage. You should have three layers of potatoes and celeriac sandwiching two of salmon, onion and dill. Finish with the remaining cream.
3. Cover the dish with foil and place on a tray. Bake for 45 minutes, then remove the foil and bake for another 30-40 minutes until bubbling and the top is crispy and golden. Test that the vegetables are cooked by inserting a skewer or small knife - it should push in easily. If you like, you can flash it under a hot grill to get the top layer really crispy. Leave to cool slightly then serve straight from the dish with a crisp green salad and some chilled white wine.

328 kcalories, protein 14g, carbohydrate 13g, fat 25 g, saturated fat 15g, fibre 3g, salt 2.17 g

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• Philippa

  31 October 2007

  Philippa rated this recipe

  

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• kat24k

  15 October 2008

  kat24k rated and commented on this recipe

  

  This easily divides by 3 to serve two or by 6 to serve one! The smoked salmon and celeriac are a surprisingly amazing combination-- they balance each other perfectly. Made without dill and it was still fabulous!

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• Patricia

  18 October 2008

  Patricia commented on this recipe

  Used Elmleigh instead of double cream, made no difference to taste, delicious!

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• sticklebec

  23 December 2008

  sticklebec commented on this recipe

  Amazingly easy and totally delicious! A new favourite!

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• KatyCooks

  27 August 2009

  KatyCooks rated and commented on this recipe

  

  Well this was just delicious! I followed the recipe almost exactly. (I used hot smoked salmon which is pretty salty so I didn't add any salt.) The only problem I had was that it took much longer to cook than the recipe suggested (2.5 hours in fact!) However, it was perfectly cooked when it finally came out of the oven. I just served it very simply with some green beans. The flavours of dill and celeriac went really well with the smokey salmon. Simple to do, and worth the wait! I would definitely make this again

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Ingredients

• 1 lemon , juice only
• 1 small celeriac , about 650g/1lb 7oz, peeled and quartered
• 2 medium baking potatoes , peeled and thinly sliced
• 2 x 125g packs smoked salmon
• small handful fresh dill , chopped
• 1 onion , finely sliced
• 284ml carton double cream

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Serves 6

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Ingredients

• 1 lemon , juice only
• 1 small celeriac , about 650g/1lb 7oz, peeled and quartered
• 2 medium baking potatoes , peeled and thinly sliced
• 2 x 125g packs smoked salmon
• small handful fresh dill , chopped
• 1 onion , finely sliced
• 284ml carton double cream

328 kcalories, protein 14g, carbohydrate 13g, fat 25 g, saturated fat 15g, fibre 3g, salt 2.17 g

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