Smoked salmon & celeriac Dauphinoise

Smoked salmon & celeriac Dauphinoise

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(36 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…

  • 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 potatoes, 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, questions and tips

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2nd May, 2020
Wow, brilliant dish. Needed to cook for a little longer but worth the wait.
Ruth 1599
27th Apr, 2020
I almost cut the top of my finger clean off during prep and this is still a favourite of what I've made so far in lockdown. Soooo tasty: well balanced flavours, lovely with some crisp white wine, and very easy to make (although do be careful when slicing / using your mandolin). Created an account literally to boost comments on this recipe.
24th Jun, 2018
This recipe is delicious! It’s a real hit with the whole family including a toddler and an 8 month old... go on make it!
14th Apr, 2017
Just had this for tea, was really good. Halved the recipe which gave us two generous portions. Definitely one we will make again.
24th Mar, 2017
Delicious and smart – I'm looking forward to serving it to guests but so far we've just had it as a family supper (twice). Slicing the celeriac and potatoes was fast with a mandolin. I thought it was a bit dry and crunchy the first time so I poured over 100ml of veg stock and the excess lemon juice before baking it the second time and we thought it was even better. I also turned the oven up slightly, to 185°C fan, which helped to ensure it cooked in the time. I find that this serves 4 with veg on the side.
Julie Rosene
28th Jan, 2017
I made this exactly as written, and oh my goodness it was delicious! It was my first time using celeriac and I was pleasantly surprised at how mild and tasty it is. I will be making this again, next time to impress dinner guests!
Frantic Flapjack
4th Dec, 2016
This was absolutely lovely and great for a winter's evening. Great tasting and very easy to cook.
19th Nov, 2015
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.
6th Aug, 2015
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.
11th Mar, 2015
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.


13th Dec, 2019
Can this recipe be frozen?
lulu_grimes's picture
16th Dec, 2019
Hello, Yes this recipe can be frozen, it will also keep in the fridge for a couple of days before being reheated. I hope this helps.
16th Dec, 2014
Can I freeze this dish once the salmon has been frozen previously?
lulu_grimes's picture
16th Dec, 2019
Hello, Yes you can freeze it again, make sure you reheat it throughly.
17th Dec, 2013
Can I use un smoked salmon for this recipe?
goodfoodteam's picture
18th Dec, 2013
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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