Creamy Potato Gratin With Smoked and Fresh Salmon Recipe (2024)

Some may find it easier/safer to wilt down the spinach first (just in the moisture left from washing) and remove to a colander pressing out the excess liquid. While it's draining, prepare the seasoned oil (anchovy/garlic). When ready, return the drained spinach to the pan and finish as directed.

Real cold smoking means pumping smoke into a refrigerator. But their is a cheat: Buy a pound of Atlantic salmon fillet [farmed salmon]. Buy a bottle of "liquid smoke" "Wright's", "Colgin", or "Stubbs". Mix 1/4 cup Morton kosher salt with enough liquid smoke to make slush. Cover salmon with slush in a glass or ceramic dish. Leave skin on. Cover with clingfilm and refrigerate for 8-12 hrs. Wash off slush. Slice salmon.

Could this be assembled a day ahead of baking?

Works just fine substituting a tablespoon of Anchovy Paste.

Or, consider buying lox.

Or use frozen spinach.

Great flavor, I probably used a little more lemon and zest than called for. I halved the recipe and still had plenty for 2 people for 2 meals.

I made this with leftover mashed potatoes, leftover salmon, and frozen spinach making it much quicker to prepare. It was tasty and a good way to use up the leftovers.

Very tasty dish that uses many pans. Chose pre-washed baby spinach for ease. Skipped fried caper topping. Next time: Would consider baking potatoes in dish planned for egg mixture, cooling, then layering other ingredients on top (only one layer of potatoes, but less assembly, fewer dishes); Would skip preheating custard in separate pot before poring over potatoes, spinach (I never do this for quiche). Salmon was very hearty, optionally could do only smoked salmon for ease. Took 3 full hours.

It would be super helpful if you would just give a volume for the baking dish.

A bit time consuming, but very good. I improvised with veggies I had on hand:Used sliced new potatoesSubstitutes Swiss chard for the spinach (diced the stems)

I was disappointed with this recipe. The custard was too thick and didn't penetrate the layers and the gratin turned out quite dry. Not worth the expensive ingredients.

I like this recipe

Made this exactly as written for Easter brunch, and I would make it every weekend if I could. Delicious!! don't skip the fresh herbs. We assembled the dish the night before minus the custard, which we made the next morning and poured over right before baking. Another Ottolenghi winner.

I made this with coho salmon and it came out a bit dry. I would suggest a fattier salmon variety such as Faroe Is. or something else.

what is best substitute fish if salmon isn't possible??

Made this last night and it took over 2 hours and I count about 19 ingredients. It is a very nice dish, not excitin. I would add as a side dish fresh fruit. We could not taste the oil seasoned with garlic and anchovies in the spinach. I would add a couple of more anchovies and more garlic. Also, the fried capers at the end did not enhance the dish. The roasted potatoes are a nice touch. Add about a tablespoon of lemon zest to sharpen the custard.

Why can't one use ordinary smoked salmon? duck trap or other good brand. It's special items like "cold-smoked" salmon that keep me from making an otherwise appealing dish.

Can someone recommend a good non-dairy milk substitute for this? I would love to make this as is, but my roommate is lactose intolerant.

Lovely looking recipe, but surprised to see that the custard is cooked without a water bath. Look forward to reading comments from folks that give it a try.

Could this be assembled a day ahead of baking?