Smoked Salmon Gratin with a Dry Salsa Verde

Smoked Salmon Gratin with a Dry Salsa Verde

This mouth-watering dish is adapted from Annabel Langbein‘s stunning Salmon and Egg Gratin

Ingredients

600g boneless, skinless salmon or purchase pre smoked salmon

6 hard-boiled eggs, peeled (click here for perfectly boiled eggs)

4-6 mid sized potatoes

2 tsp sweet paprika

 White Sauce

70g butter

½ c plain flour

3½ c milk

2 tsp worcestershire sauce

1 tbs tomato sauce

1/2 tsp cayenne pepper

1/2 tsp nutmeg

salt and pepper to taste

Dry Salsa Verde

2 tbs capers

2 sweet and sour gherkins

2 tbs dill

2 tbs parsley

For Smoking

2-3 handfulls of smoking sawdust

1 tbs raw sugar

2 sprigs each of basil and rosemary (not necessary but adds a lovely flavour)

Method

To smoke the salmon line a large pan or wok with a couple of layers of foil. Pour in the sawdust, sugar and the herbs you wish to include

FinSkis Hot Smoked Salmon and Egg Gratin

Place a steamer or wire rack over the sawdust and line with greaseproof paper with holes cut out.

FinSkis Hot Smoked Salmon and Egg Gratin

Lay the salmon in the steamer and push down the sides of the foil to stop any smoke seeping out.

FinSkis Hot Smoked Salmon and Egg Gratin

Turn on the heat to high and leave it to get to a rolling smoke, about 4 minutes.

FinSkis Hot Smoked Salmon and Egg Gratin

Turn the heat down to low and cook, undisturbed for 15 minutes.

Turn the heat off and leave to rest and absorb the smoke for 12 minutes.

To make the dry salsa verde finely chop the gherkins, roughly chop the capers, dill and parsley. Stir well in a bowl and set aside till needed.

Smoked Salmon Gratin with a Dry Salsa Verde | Dry Salsa Verde

Cut the boiled eggs into quarters, set aside.

  FinSkis Hot Smoked Salmon and Egg Gratin

Cut the boiled potatoes into quarters and set aside.

  FinSkis Hot Smoked Salmon and Egg Gratin

Remove the salmon from the smoker and break into chunks, set aside

FinSkis Hot Smoked Salmon and Egg Gratin

FinSkis Hot Smoked Salmon and Egg Gratin

To make the white sauce, melt the butter and then stir in the flour using a whisk. Cook on a medium heat for 3 minutes. Slowly add the milk and stir continuously till it comes close to a boil and thickens. Add the nutmeg, cayenne pepper the Worcestershire and tomato sauces. Taste and add salt and pepper to your liking.

  FinSkis White Sauce

Line the base of a baking dish with the salmon, lay the quartered egg and potato over the salmon.

Smoked Salmon Gratin with a Dry Salsa Verde

Scatter the dry salsa verde over the top.

Pour over the white sauce and sprinkle the sweet paprika on top

Smoked Salmon Gratin with a Dry Salsa Verde

Cook for about 15-20 minutes or till lightly golden.

Smoked Salmon Gratin with a Dry Salsa Verde

Serve hot with a crisp green salad on the side.

Smoked Salmon Gratin with a Dry Salsa Verde

 

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Smoked Salmon Gratin with a Dry Salsa Verde
Author: 
Recipe type: Lunch | Dinner | Seafood
Cook time: 
Total time: 
Serves: 6
 
Delicious smokey salmon with a tasty white sauce - simply stunning
Ingredients
  • 600g boneless, skinless salmon or purchase pre smoked salmon
  • 6 hard-boiled eggs, peeled (click here for perfectly boiled eggs)
  • 4-6 mid sized potatoes
  • 2 tsp sweet paprika
White Sauce
  • 70g butter
  • ½ c plain flour
  • 3½ c milk
  • 2 tsp worcestershire sauce
  • 1 tbs tomato sauce
  • ½ tsp cayenne pepper
  • ½ tsp nutmeg
  • salt and pepper to taste
Dry Salsa Verde
  • 2 tbs capers
  • 2 sweet and sour gherkins
  • 2 tbs dill
  • 2 tbs parsley
  • For Smoking
  • 2-3 handfuls of smoking sawdust
  • 1 tbs raw sugar
  • 2 sprigs each of basil and rosemary (not necessary but adds a lovely flavour)
Instructions
  1. To smoke the salmon line a large pan or wok with a couple of layers of foil. Pour in the sawdust, sugar and the herbs you wish to include
  2. Place a steamer or wire rack over the sawdust and line with greaseproof paper with holes cut out.
  3. Lay the salmon in the steamer and push down the sides of the foil to stop any smoke seeping out.
  4. Turn on the heat to high and leave it to get to a rolling smoke, about 4 minutes.
  5. Turn the heat down to low and cook, undisturbed for 15 minutes.
  6. Turn the heat off and leave to rest and absorb the smoke for 12 minutes.
Dry Salsa Verde
  1. Finely chop the gherkins, roughly chop the capers, dill and parsley. Stir well in a bowl and set aside till needed.
  2. Cut the boiled eggs into quarters, set aside.
  3. Cut the boiled potatoes into quarters and set aside.
  4. Remove the salmon from the smoker and break into chunks, set aside
White sauce
  1. Melt the butter and then stir in the flour using a whisk. Cook on a medium heat for 3 minutes. Slowly add the milk and stir continuously till it comes close to a boil and thickens. Add the nutmeg, cayenne pepper the Worcestershire and tomato sauces. Taste and add salt and pepper to your liking.
  2. Line the base of a baking dish with the salmon, lay the quartered egg and potato over the salmon.
  3. Scatter the dry salsa verde over the top.
  4. Pour over the white sauce and sprinkle the sweet paprika on top
  5. Cook for about 15-20 minutes or till lightly golden.
  6. Serve hot with a crisp green salad on the side.

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