Smoked Salmon Dauphinoise

Smoked Salmon Dauphinoise

Salar Smoked Salmon Dauphinoise. Recipe inspired by Nigel Slater


  • Salar Smoked Salmon, torn or broken into pieces
  • 1 kg waxy potatoes
  • Butter
  • Double cream, 2 cartons


  1. Turn on the oven to 160º C.
  2. Butter a shallow baking dish well.
  3. Peel the potatoes - if you wish or leave the skin on, it’s up to you - and slice them to no more than the thickness of a £1 coin.
  4. Arrange the potato slices and the pieces of Smoked Salmon in the baking dish.
  5. Pour the cream all over the potatoes and Smoked Salmon until they are covered.
  6. Bake for an hour or probably longer, until there is a lovely golden brown crust on top of the cream.
  7. Serve with a watercress salad or steamed leeks or broccoli.
  8. Quick and easy to prepare - and utterly divine!

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