Chicory Salmon Gratin

Name: Chicory Salmon Gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Chicory (about 1 kg); 7-10 Tbsp Salt; 150 g Emmental (piece); 1 Garlic clove; 3 Stem(s) Dill; 250 g Fresh cream; 5 TABLESPOONS Milk; 7-10 Tbsp Pepper; 150 g smoked salmon in slices; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Chicory (about 1 kg)
7-10 Tbsp Salt
150 g Emmental (piece)
1 Garlic clove
3 Stem(s) Dill
250 g Fresh cream
5 TABLESPOONS Milk
7-10 Tbsp Pepper
150 g smoked salmon in slices
7-10 Tbsp Grease

Directions

1
Wash and clean the chicory and cut out the stalk in a conical shape (see below). Cover and stew in boiling salted water for about 8 minutes. Lift it out and let it drip off.
2
Grate cheese. Peel and chop the garlic. Wash the dill, shake dry and chop finely. Heat crème fraiche and milk in a pot. Stir in garlic, dill and 2⁄3 cheese. Season to taste with salt and pepper.
3
Wrap each chicory with salmon and place in a greased casserole dish. Pour cheese cream over it and sprinkle with the rest of the cheese. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 30 minutes until golden brown.
4
Boiled potatoes or baguette taste good with it.