Smoked Salmon Dauphinoise – Paul Flynn

Delicious Smoked Salmon Dauphinoise from Paul Flynn Leading Chef The Tannery Restaurant, Dungarvan, Co Waterford.

Ingredients

  • 600g floury potatoes peeled and sliced thinly
  • Knob butter
  • 3 cloves garlic peeled and crushed
  • 200mls Avonmore milk
  • 200mls Avonmore cream
  • Salt and pepper
  • 150g Smoked Salmon

Directions

  1. Preheat oven to 150
  2. Grease large ovenproof dish with the butter.
  3. Place the milk, cream and crushed garlic and potatoes, salt and pepper in a large saucepan and slowly bring to the boil over a low heat.
  4. Stir a few times to make sure the potatoes are evenly coated with the milk/cream. Simmer for about 15 minutes until potatoes are just almost tender and the potato starch has thickened the milk.
  5. Turn half the potato mixture into the buttered dish and try to make sure they are submerged under the liquid. Place a layer of the thinly sliced salmon on top. Cover with the remaining potatoes. Bake for around 45 minutes until golden on top.
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