Creamy Hot Smoked Salmon Gratin
with cheese, leek, courgette & dill4.5(517)
Calories
:
817 kcalProtein
:
29.9g proteinTotal
:
55 minutesDifficulty
:
MediumFamily
One-Pot Dish
Allergens:
- Milk (including lactose)
- Vis
- Selderij
- May contain traces of allergens
Today, you'll serve a luxurious gratin made with hot smoked salmon, courgette and leeks. The combination of the creamy roux with the fresh dill really completes this dish!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
½ piece
Courgette
½ piece
Leek
2.5 g
Fresh dill
(May be present: Selderij)
15 g
Grated Gouda
(Contains: Milk (including lactose))
75 g
Hot smoked salmon flakes
(Contains: Vis)
75 g
Cooking cream
(Contains: Milk (including lactose))
Not included in your delivery
125 milliliters
Low sodium vegetable stock
1 tablespoon
Flour
¼ tablespoon
Olive oil
2 tablespoon
[Plant-based] butter
30 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3420 kJ
Calories817 kcal
Fat52.4 g
Saturated Fat28.8 g
Carbohydrate57.9 g
Sugar10.9 g
Dietary Fiber8.3 g
Protein29.9 g
Salt1.5 g
Trans Fat0.1 g
Potassium1337 mg
Calcium86 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Fryingpan with lid
•Whisk
•Saucepan
•Oven Dish
Cooking Steps
1
- Preheat the oven to 200°C and prepare the stock.
- Boil plenty of salted water in a pot or saucepan. Peel or wash the potatoes and cut into 2cm chunks.
- Boil the potatoes for 10 - 13 minutes, then drain and set aside.
- Meanwhile, dice the courgette and thinly slice the leek.
2
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the leek with the courgette for 3 - 4 minutes, then add the water (see pantry for amount).
- Cover with the lid and allow to stew for 6 - 8 minutes, stirring regularly. Season to taste with salt and pepper.
- Meanwhile, roughly chop the dill.
3
- Melt a knob of butter in a saucepan over medium heat. Fry the flour for 2 - 3 minutes, stirring continuously.
- Lower the heat, then pour in the cream and whisk continuously to incorporate.
- Repeat with the stock, then turn up the heat. Allow to simmer gently for 3 - 4 minutes until thickened and reduced.
- Stir in two thirds of the dill and season to taste with salt and pepper.
4
- Grease an oven dish with a light drizzle of olive oil. Transfer the leek and courgette to the oven dish, then top with the fish and cover with the potatoes.
- Scatter over the cheese and then pour over the sauce. Bake the gratin for 15 - 25 minutes, or until golden-brown.
- Serve the gratin on plates and garnish with the rest of the dill.
