Potato and salmon gratin

Name: Potato and salmon gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (370 ml; 200 g trimmed weight) Mushrooms; 1 (approx. 180 g) medium zucchini; 1 Bag of potato slices (pre-cooked; 500 g); 200 g Smoked salmon in slices; 1 collar Chives; 250 g Whipped cream; 250 ml Vegetable broth (instant); 4 TABLESPOONS Sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (370 ml; 200 g trimmed weight) Mushrooms
1 (approx. 180 g) medium zucchini
1 Bag of potato slices (pre-cooked; 500 g)
200 g Smoked salmon in slices
1 collar Chives
250 g Whipped cream
250 ml Vegetable broth (instant)
4 TABLESPOONS Sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Drain the mushrooms. Wash and clean the zucchini and cut them into slices about 3 mm thick. Put potatoes with mushrooms, courgette and smoked salmon in an ovenproof dish (approx. 1 litre capacity). Wash chives, dab dry and cut into small rolls.
2
Stir cream, stock and sauce thickener until smooth. Season with salt and pepper. Add the chives, except for a little bit for sprinkling, and pour over the potato and salmon gratin. In a preheated oven (electric cooker: 200 °C/ gas: level 3)
3
Bake for about 20 minutes. Sprinkle with the remaining chives