Potato Wild Salmon Gratin

Ingredients

• 700 g waxy potatoes
• 300 g smoked salmon
• 1 onion
• 0.5 bunch dill
• 350 ml whipping cream
• 2 Eggs
• 60 g freshly grated cheese (e.g., mountain cheese)
• 2 tbsp sea horseradish (jarred)
• Salt
• ground pepper
• 1 tbsp Lemon Juice
• butter (for the dish)
• 1 Garlic clove
• 1 untreated lemon
• dill (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Peel, wash and slice the potatoes thinly. Cut the salmon into narrow strips. Peel and finely slice the onion. Rinse the dill, shake dry and finely chop the tips. Whisk together cream, eggs, cheese and horseradish; season with salt, pepper and lemon juice.

3. 3.

   Butter a dish and rub with crushed garlic. Layer potato slices with salmon, onion and dill in the dish, then pour over the egg‑cream mixture. Bake for about 45 minutes. Remove and serve garnished with dill and lemon wedges.