Smoked Salmon, Dill and Potato Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the potatoes and slice thinly, cutting lengthways.
  • The quickest way to do this is with a mandoline- a blade set in a wood or steel frame- or with the slicer attachment of your food processor.
  • Rinse the potatoes and shake dry.
  • Place the crème fraîche or cream in a heavy-bottomed saucepan, big enough for both the potatoes and the cream.
  • Gently melt the cream.
  • Stir in the spring onions and season with half a teaspoon of salt and a generous grating of pepper.
  • Add the potatoes and stir them around thoroughly so all the slices are coated with cream.
  • Cover the pan and cook, stirring occasionally and checking that the bottom slices aren't sticking and burning, for 15 minutes.
  • Remove the lid.
  • The potatoes will now be almost cooked and there will be far more sauce.
  • Give everything a good stir and remove from the heat.
  • Preheat the oven to 360F or 180 degrees C.
  • Smear a 1.
  • 5 to two-litre capacity gratin dish with the butter.
  • Whisk the egg yolks with the milk.
  • Chop the dill.
  • Add one third of the potato mixture to the buttered dish and smooth it out.
  • Scatter half the dill over the potatoes, season again with salt and pepper and then cover with half the smoked salmon.
  • Dribble over half the egg mixture.
  • Make another layer exactly the same and then finish the pie with potato, arranging the top so the surface is smooth.
  • Place the dish in the oven and cook for 25 minutes until the top is patched with brown and the pie is cooked through, the potato and salmon held in a creamy, dill custard.
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