This recipe is very simple to put together. It uses hot smoked salmon, potatoes, cream and garlic to create a healthy, satisfying one pot meal that would be anybody’s idea of comfort food for cold autumn and winter dinners.
Serves 4 -6 people
2lb or 1kg slightly floury potatoes
2 garlic cloves, crushed
8oz or 250g Burren hot smoked Irish salmon, flaked
½ pint or 250ml milk
½ pint or 250ml double cream
1 tsp grain mustard
2oz or 50g butter (cold)
salt & pepper to taste
freshly grated nutmeg
Preheat the oven to 150°C / gas mark 2. Peel the potatoes and slice very thinly. Dry with a cloth and use half of the potato slices to cover a well buttered baking dish and season with salt and pepper.
Distribute the smoked salmon on top of the potato slices in the dish. Cover with the rest of the potatoes and the garlic, and season again.
Mix the milk, cream and the mustard together. Pour the mix over the potatoes. Grate some nutmeg over the top and dot with butter flakes.
Bake for 1½ hours or until the potatoes are tender (a knife through the center should go in easily) and the gratin is golden brown and bubbling.
Serve with either a green salad or green cooked vegetable and a glass of Sauvignon Blanc for the adults.
Tip if you want to change the taste: this recipe also goes very well with smoked mackerel instead of hot smoked salmon.