Baked Fennel Stuffed with Potatoes and Smoked Salmon
Baked fennel filled with potatoes and smoked salmon is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g starchy potatoes
- Salt
- 200 g smoked salmon
- 0.5 bunch dill
- 2 tbsp butter
- 4 tbsp crème fraîche
- 1 tbsp horseradish (jarred)
- 2 egg yolks
- 4 fennel bulbs
- black pepper (freshly ground)
- Nutmeg (freshly grated)
- fat (for greasing the baking dish)
- dill sprigs (for garnish)
Instructions
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1.
Peel the potatoes and cook them in plenty of salted water for about 20 minutes. Drain and press through a potato masher. Wash, dry, and finely chop the dill. Slice the salmon into thin strips. Melt the butter and mix with 2 tbsp crème fraîche, horseradish, and dill. Season with salt, pepper, and nutmeg. Stir in the salmon and egg yolks with the mashed potatoes.
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2.
Preheat the oven to 200°C (392°F) with both top and bottom heating.
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3.
Wash, trim, halve the fennel bulbs, and remove the core in a wedge shape. Separate 8 leaflets from each bulb. Finely dice the remaining fennel. Bring enough salted water to a boil in a pot and blanch the fennel leaflets briefly. Shock them in cold water. Fold the diced fennel into the potato mixture and fill the leaflets with this filling.
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4.
Place the stuffed fennel in a greased baking dish and bake on the middle rack for about 20 minutes until golden. Garnish the gratin with remaining crème fraîche and dill sprigs.
