Potato and salmon gratin with dill cream

Name: Potato and salmon gratin with dill cream
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 collar Dill; 4 Salmon strands (approx. 150 g each); 200 g Whipped cream; 1 kg Potatoes; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 250 g cherry tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

1 collar Dill
4 Salmon strands (approx. 150 g each)
200 g Whipped cream
1 kg Potatoes
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
250 g cherry tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Wash the dill, shake dry, pluck flags from the stems and cut finely. Fish wash, dab dry. Mix dill and cream. Peel and wash potatoes and slice them into thin slices. Halve garlic clove
2
Rub a deep baking tray (approx. 40 x 26 cm) with the garlic clove and grease it. Layer potato slices in the baking tray. Season in layers with salt and nutmeg. Pour cream evenly over the potatoes. Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 35 minutes
3
Wash and halve the tomatoes. Season fish with salt and pepper, after about 20 minutes spread salmon and tomatoes on the potatoes