Smoked salmon & celeriac dauphinoise

Smoked salmon & celeriac dauphinoise

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(21 ratings)

Ready in 2 hrs, including 1½ hrs in the oven


Serves 6
Based on a traditional Swedish dish, this rich potato bakes works well with smoked salmon or gravadlax

Nutrition and extra info


  • kcal328
  • fat25g
  • saturates15g
  • carbs13g
  • sugars0g
  • fibre3g
  • protein14g
  • salt2.17g
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  • 1 lemon, juice only



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 small celeriac, about 650g/1lb 7oz, peeled and quartered



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 medium baking potato, peeled and thinly sliced
  • 2 x 125g packs smoked salmon
  • small handful fresh dill, chopped
  • 1 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 284ml carton double cream


  1. Preheat the oven to fan 180C/conventional 200C/gas 6. Pour the juice of one lemon into a large bowl. Slice your 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 your small handful of chopped dill, 1 chopped 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.

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Comments (22)

leza4949's picture

This is very tasty. I'm not a confident cook and never cook with celeriac as the smell is quite strong but the celeriac really added to this dish and gave it great flavour. I put in the whole pot of cream. Cooked it ten minutes less than suggested as it was obviously ready. Simple to make and used up the smoked salmon in the fridge. Will definitely make this again.

melanjoy's picture

I reduced the recipe so it was just enough for one and had it for dinner, it was lovely. I used all celeriac. Lovely flavours and I'd cook it again if I ever have celeriac to use up.

ahrb's picture

This is delicious and can easily be cooked earlier in the day and reheated when you are ready to eat it or left in the oven to keep warm- you'll struggle to over cook it. A great meal for times you have lots of people over and want to spend more time with them than in the kitchen.

kapatu's picture

Easy, delicious and low calorie... What more does one want...!!! I cubed the celeriac and sliced the potatoes but also used more celeriac and only one potato which was great. Lovely combination of flavors. A keeper!!!

lburey's picture

I make this dish with half fat creme fresh and it tastes amazing

katycooks's picture

This is pretty time-consuming so I am glad I used a mandolin to slice the potatoes and celeriac (I also thinly sliced the onion with the mandolin instead of chopping it). Followed the recipe exactly as it is otherwise, and the results were excellent. Very tasty indeed.

katysimpson's picture


clarelydon's picture

This was creamy & dreamy, plus it tastes decadent. An easy meal to make, impressive to eat. I served it with some broccolli and it was delicious. Mine cooked in exactly the time stated.

jmc123's picture

This was very easy to make and very delicious. The sweetness of the cream and celeriac was similar to the effect of gravalax sauce with the salmon. I reduced the amounts slightly as there were only 2 of us but increased the amount of cream to make sure the veg had something to cook in. Ready in the time stated and I used a knife to cut the pots and celeriac [even though I have a mandolin]. Great for a mid week supper but tasty enough for a dinner party A definite keeper. 10/10.

pippahockey's picture

4 for taste, 2 for false cooking information! took hours to cook through the veg and i sliced very very thinly. very annoying..

curried2's picture

A tasty and different way to use up celeriac from the veg bag! All my family likes this dish but I'm afraid we can eat it all between 2adults and a 3yo!

rosiewaugh's picture

Made a great Boxing Day treat for all of us - thanks Bekki
Am now trying it with Butternut Squash instead of Celeriac as couldn't get hold of it at Tescos yesterday

sophiedyer's picture

Grated nutmeg instead of fresh dill if you do not have any also works well!

Veganumptious's picture

Really really scrummy - a fantastic combination of flavours. I used dried dill instead of fresh, and a mixture of smoked salmon trimmings and small chunks of frozen salmon. Given others' comments about the need to use a mandolin to get the potatoes nice and thin, I sliced them in the food processor.. put it in a preheated oven and it was cooked in the time stated.

suzyjnz's picture

Delicious, will become a favourite. Easy and tasty. Cut the potatoes on a mandolin dish was cooked in time.

finknottle's picture

I wanted this lower carb, so substituted 2/3 of the potato for celariac. I forgot the onion and don't like dill so I used some dried thyme. It was absolutely delicious and really easy to make. A mandolin is a must though I think. I will definately be making often.The combination of the celariac and smoked salmon covered in creaminess was gorgeous!

kara88's picture

I thought this was really tasty and looked pretty special - a good option if you're cooking for guests. It was very easy to make, though buying a budget £3 Asda mandolin slicer to prep the potatoes and celeriac was verging on a necessity. I think hand slicing would probably affect cooking times, unless you're far handier with a kitchen knife than me. I halved the ingredients (but still used a whole onion) and keep cooking times roughly the same as given in the recipe. That said, I do have the crappiest non-fan assisted oven.

janerichardson's picture

Yummy. Celeriac flavour quite mild and took about 1.5 hours to cook, but will be making again.

katycooks's picture

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

bechougham's picture

Amazingly easy and totally delicious! A new favourite!


Questions (3)

Mee's picture

Can I freeze this dish once the salmon has been frozen previously?'s picture

Can I use un smoked salmon for this recipe?

goodfoodteam's picture

Hi Linda,

You can use unsmoked salmon if you like - slice it thinly and use as in the recipe. It will change the flavour but will still be good.

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