Potato Salmon Gratin with Olive Topping

Ingredients

• 50 g black and green pitted olives
• 1 tbsp lemon zest
• 600 g Potatoes
• 1 Garlic clove
• 20 g butter
• salt, freshly ground pepper
• 400 ml whipping cream
• 1 heaping tsp instant vegetable broth
• 4 salmon fillets (150g each)
• 2 tbsp lemon juice

Instructions

1. 1.

   Chop the olives and mix with half of the lemon zest. Peel, thinly slice the potatoes. Split the garlic clove in half and rub a fire‑proof baking dish with it. Brush the dish with butter and layer the sliced potatoes, seasoning with pepper.

2. 2.

   Whisk the cream with the broth and the remaining lemon zest, then pour over the potato layers. Bake in a preheated oven at 180 °C for about 35–40 minutes.

3. 3.

   Drizzle the salmon fillets with lemon juice, season with salt and pepper. Remove the gratin from the oven, place the salmon on top, spoon the olive mixture over the fish, and bake again at 160 °C for another 18 minutes.