Potato and salmon gratin with dill cream

Name: Potato and salmon gratin with dill cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 collar Dill; 200 ml Milk; 200–300 g Whipped cream; 1 Garlic clove; 1 kg Potatoes; 7-10 Tbsp Grease; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 250 g cherry tomatoes; 600 g Salmon fillet without skin; 7-10 Tbsp Pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 collar Dill
200 ml Milk
200–300 g Whipped cream
1 Garlic clove
1 kg Potatoes
7-10 Tbsp Grease
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
250 g cherry tomatoes
600 g Salmon fillet without skin
7-10 Tbsp Pepper

Directions

1
Wash the dill, shake dry and cut finely. Mix with milk and 200 g cream. Halve the garlic clove. Peel and wash the potatoes and slice them into thin slices.
2
Rub a large casserole dish (approx. 26 x 40 cm) with garlic, then grease. Layer potato slices in the dish, season with salt and nutmeg. Finally, pour cream on top until the potatoes are completely covered, possibly pour a little more cream on top.
3
Cook in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 1 hour.
4
Wash the tomatoes, cut them in half. Wash salmon, dab dry and cut into 4 pieces. Season with salt and pepper. After about 45 minutes, spread the salmon and tomatoes on the potatoes. Cook everything ready.