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Smoked salmon & celeriac dauphinoise

Smoked salmon & celeriac dauphinoise

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  • Preparation and cooking time
    • Total time
    • Ready in 2 hrs, including 1½ hrs in the oven
  • Easy
  • Serves 6

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



  • 1 lemon, juiced
  • 1small celeriac (about 650g/1lb 7oz), peeled and quartered
  • 2 medium baking potatoes, thinly sliced
  • 250g smoked salmon
  • small handful fresh dill, chopped
  • 1 onion, finely sliced
  • 284ml double cream


  • STEP 1

    Heat the oven to 200C/180C fan/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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2004

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A star rating of 4.7 out of 5.42 ratings

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