Smoked salmon & celeriac dauphinoise

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Barney Desmazery

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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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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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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 2 hrs, including 1½ hrs in the oven

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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