Celeriac, Salmon and Potato Dauphinoise
This rich creamy dauphinoise is largely inspired by a Swedish dish called Laxpudding. Please let me know if you have heard of this before-not many people have! A simple dauphinoise made with potatoes, cream, butter, salt and pepper is one of my absolutely favourite dinner party side dishes as it goes perfectly with so much, particularly lamb but has a certain amount of aplomb when it comes to the table I think! However in adding just a couple of simple ingredients you can make it the centre piece to supper. Layers of celeriac, potato, and salty smoked salmon create the most beautiful combination, with some fresh spinach to cut through that richness. I use a mixture of cream and milk, but if you’re feeling that you need a bit of extra luxe just use the cream! A grating of parmesan on top gives a perfectly golden, crisp top. Serve with some freshly cooked greens, or a crisp green salad and a verjuice dressing.
Celeriac, Salmon and Potato Dauphinoise
200C/180C fan/Gas Mark6
Serves 4
- 1 lemon
- 1 celeriac, using approx 400g
- 3 medium potatoes (King Edward or Maris Piper)
- 200g smoked salmon
- 3 handfuls of fresh spinach
- A handful of chopped dill, or parsley
- 1 small onion
- 300ml double cream (or half cream half milk)
- 1 handful grated parmesan
- s and p
- Butter
- Preheat the oven as above. Peel both the potato and the celeriac. Halve and quarter the celeriac and cut into slices about the thickness of a £1 coin. In a large bowl squeeze the juice of the lemon and mix with the celeriac. Thinly slice the potato and add to the bowl.
- Roughly chop the smoked salmon into wide strips, and slice the onion. Wilt the spinach in an inch of boiling water, drain and squeeze out any excess juice.
Butter a large ovenproof dish, and then start the layers. Follow a layer of potato, celeriac and smoked salmon with some onion, parsley or dill, salt and pepper and spinach. Finish with a layer of the vegetables (excluding the spinach).
- Pour over the cream, and sprinkle the top with the parmesan. Make sure the cream comes up to about 2/3 of the side of the dish, if not add a little more.
- Cook on a baking tray covered in foil for approx 45 minutes. Remove the foil and cook for a further 30-40 minutes until the vegetables are tender but not falling apart and the top is golden brown.
To see more of Lucy’s amazing recipes head over to her Instagram page @lucyhoylecooks
