Chicory smoked salmon gratin

Name: Chicory smoked salmon gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 Chicory Kolben (ca. 250 g); 7-10 Tbsp Salt; 150 g Comté cheese; 2 Garlic cloves; 3 Stem(s) Dill; 250 g Fresh cream; 100 g Whipped cream; 7-10 Tbsp Pepper; 8 discs Smoked salmon (about 30 g each); 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 Chicory Kolben (ca. 250 g)
7-10 Tbsp Salt
150 g Comté cheese
2 Garlic cloves
3 Stem(s) Dill
250 g Fresh cream
100 g Whipped cream
7-10 Tbsp Pepper
8 discs Smoked salmon (about 30 g each)
7-10 Tbsp Grease

Directions

1
Wash the chicory, remove the outer leaves and cut out the stalk in a conical shape. Cook the chicory in a large saucepan covered with plenty of boiling salted water for about 8 minutes. Remove and rinse briefly in cold water. Drain the chicory
2
Grate cheese. Peel the garlic clove and press it through a garlic press. Wash the dill, shake dry and chop the flags. Heat the crème fraiche and cream in a pot. Stir in 100 g cheese, garlic and dill. Season to taste with salt and pepper
3
Wrap each chicory with a slice of salmon and place in greased, ovenproof moulds. Spread the cheese cream over the chicory. Sprinkle with the remaining cheese and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes