Smoked salmon, sliced potatoes and double cream are all you need to make this easy, tasty and thoroughly luxurious smoked salmon dauphinoise. A gorgeously indulgent family meal.
You know how it is, after a somewhat debauched and thoroughly middle-class weekend, I found myself with an excess of smoked salmon and double cream.
We’ve all been there, right?!
We had been hosting guests, and they had somehow managed to eat much less than I had anticipated. I may possibly have over-catered slightly too… Ahem.
Dauphinoise potatoes – simple indulgence
As the cream and smoked salmon approached their best before dates I began to panic. Then I had the idea of using the cream to make dauphinoise potatoes – a delicious and luxurious dish of sliced potatoes baked slowly in garlicky cream, to soft, gooey, heavenly perfection.
Add smoked salmon -> smoked salmon dauphinoise!
Luckily for us, a good friend suggested adding the smoked salmon and getting two birds with one stone, so to speak. Thus, the cream and smoked salmon were combined with sliced potatoes and baked into an absolutely glorious smoked salmon dauphinoise.
To make this variation on the classic gratin dauphinois (aka dauphinoise potatoes) you simply add layers of smoked salmon between your sliced potatoes. The whole dish then bakes until golden to create a deliciously indulgent one-pot dinner.
Ingredients in smoked salmon dauphinoise
The ingredients in this delicious recipe are all simple, basic foods, with the possible exception of the cream and smoked salmon. To make this gorgeous dish yourself, you will need:
- Smoked salmon – smallish, thin slices make serving the dauphinoise easier, but really any smoked salmon will do.
- Double cream
- Garlic – makes everything yummy
- Black pepper and nutmeg for flavour
- Butter, to grease the dish
- A little grated cheese for the top of the dauphinoise – totally optional. I’ve made this with and without and it’s fab either way.
Simple but sumptuous
Smoked salmon dauphinoise is one of those fabulous dishes that is simplicity itself to prepare, and utterly sumptuous to eat. I mean, smoked salmon poached in garlic-infused double cream is never going to be bad, is it?
The potatoes become meltingly soft, the cream thickens to a luxurious, unctuous sauce, and the top becomes invitingly crisp and golden.
What to serve with smoked salmon dauphinoise
We had this dauphinoise for dinner, accompanied by a simple green salad.
The smoked salmon dauphinoise is very rich – obviously! Anything more than a few crisp leaves or simple steamed veg would be altogether overdoing it, in my opinion.
A handful of perfectly al dente green beans or a few virtuous broccoli florets are just the ticket. I also quite like the slight acidity that a slice of tomato brings to the table – it helps to cut through the richness of the cream a little.
That said, if you can’t get enough carbs, some nice bread to soak up the excess cream would be lovely!
My daughter Kipper loves smoked salmon. She dissected her portion of the dauphinoise to extract every bit of fish, before tucking in to the buttery-soft creamy potatoes. She even ate a single leaf of lettuce.
I must invite abstinent guests more often!
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Smoked salmon dauphinoise
- 1-2 tablespoon butter, to grease the dish
- 900 g potatoes
- 600 ml double (heavy) cream
- 2 cloves garlic, crushed
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground black pepper
- 200-225 g smoked salmon, or thereabouts
- 100 g grated hard cheese e.g. gruyere or cheddar (optional)
- Preheat the oven to 180°C (350°F). Thoroughly butter a medium/large baking dish.
- Peel the potatoes and cut into thin slices – around 4-5mm (¼ inch). Use a paper towel to pat some of the moisture off the potato slices, then put them into a large bowl.
- Combine the cream, crushed garlic, nutmeg and pepper and pour over the potato slices. Mix thoroughly so all the slices are well covered in the cream.
- Arrange a third of the potato slices in an even layer in the bottom of the buttered dish. Cover with half the smoked salmon.
- Make a second layer of potato using half the remaining potato slices. Cover with the remaining smoked salmon.
- Arrange the rest of the potato slices on top of the smoked salmon. Pour any remaining cream over the top of the potatoes and smoked salmon. It may well look like a lot of cream – be brave!
- If you're using the grated cheese, sprinkle it in a nice even layer on top of the potatoes.
- Bake the smoked salmon dauphinoise at 180°C (350°F) for at least an hour, until the potatoes are cooked through and soft, and the top of the dauphinoise is golden and bubbling. (You can leave this in the oven to keep hot for a while after it is 'done'. Cover the top with foil if it starts to get too brown.)
- Serve and enjoy!
More delicious fish recipes
Other deliciously simple fish dishes you might enjoy include
- Creamy spinach and smoked mackerel savoury crumble
- Broccoli, tomato and salmon pasta bake
- Baked cod with a sun-dried tomato and herb crust
- Hake with caramelised onions, smoked paprika and thyme
This post was originally published in March 2014. It was updated with new photographs in May 2023.