About a year ago, after a somewhat debauched and thoroughly middle-class weekend, I found myself with an excess of smoked salmon and double cream. As they approached their best before dates, my friend Helen (who is a complete wiz in the kitchen) suggested this smoked salmon dauphinoise as a possible solution. I’m so glad that she did.
Last weekend we had visitors, who somehow managed to eat much less than I had anticipated, and once again we were faced with a smoked salmon surplus. Ah, first world problems. Anyway, I immediately spotted the opportunity to make this incredibly delicious smoked salmon dauphinoise again. We already had potatoes, so a quick trip to the corner shop for a pot of cream was all that was required.
This is one of those fabulous dishes that is simplicity itself to prepare, and utterly sumptuous to eat. Let’s face it, 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 goo, and the top becomes invitingly crisp and golden. Mmmmmmm.
We had this for dinner, accompanied by a simple green salad. To be honest, the smoked salmon dauphinoise is so rich than anything more would have been overkill. A few lightly dressed leaves, a slice or two of cool crispy cucumber, and the odd radish was just enough. Kipper loves smoked salmon, and she dissected her portion of the dauphinoise to extract every bit of the fish, before tucking in to the buttery-soft creamy potatoes (and a token lettuce leaf).
I use my magimix to slice the potatoes, but you could use a mandolin or a sharp knife. It takes the same amount of time, but the balance between slicing and washing up varies depending on the implement 🙂
Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)
- 900g potatoes
- 600ml double cream
- 2 cloves garlic, crushed
- 0.25 tsp nutmeg
- 0.5 tsp ground black pepper
- 200g smoked salmon (or thereabouts)
- Butter, to grease the dish
- Preheat the oven to 180C. Thoroughly butter a shallow baking dish.
- Peel the potatoes and cut into thin slices - around 4-5mm. Use a paper towel to pat some of the moisture off the potato slices, then put them in a large bowl
- Combine the cream, garlic, nutmeg and pepper and pour over the potato slices. Mix thoroughly so all the slices are well covered in the cream.
- Put a third of the potato slice in an even layer in the bottom of the buttered dish. Cover with half the smoked salmon.
- Make a second layer of potato with another third of the creamy 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.
- Bake at 180C for around an hour, until the potatoes are cooked through and the top of the dauphinoise is golden and bubbling.