Potato Gratin with Gravlax

Ingredients

• 40 g Butter
• 20 g Wheat Flour Type 1050
• 450 ml Milk (3.5% fat)
• 1 tsp lemon juice
• Salt
• Pepper
• nutmeg
• 1 tsp Dried Dill
• 250 g Gravlax
• 800 g waxy potatoes

Instructions

1. 1.

   Melt 20 g of butter in a pot. Toast the flour in it while stirring. Pour in the milk while stirring and simmer on low heat for 10 minutes until a creamy sauce forms. Season the béchamel sauce with lemon juice, salt, pepper and a pinch of freshly grated nutmeg. Stir in dill and taste the sauce.

2. 2.

   Grease a baking dish. Cut the salmon into larger strips. Peel, wash and julienne the potatoes.

3. 3.

   Pour about half of the sauce into the dish, layer with potatoes, distribute some salmon on top, cover with sauce and layer again with potatoes, salmon and sauce. Cover with potato slices. Cut the remaining butter into small pieces and use them to top the gratin.

4. 4.

   Bake the gratin in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for about 50 minutes until golden brown. Remove from the oven, pepper and serve.