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  • Recipes

  • Scandinavian-inspired Seafood Gratin

Scandinavian-inspired Seafood Gratin

Scandinavian-inspired Seafood Gratin

By OcadoLifePublished on 16 November 2021This delicious, wholesome Scandi-inspired Seafood Gratin by Scandinavian cookbook author Signe Johansen – whose titles include the two critically acclaimed Scandilicious books – is great for sharing when you want to relax with loved ones. Featuring salmon and potatoes in a creamy sauce flavoured with dill, nutmeg and lemon, it’s a simple but delicious one-pan meal to feed a crowd. Pop it in the middle of the table and invite everyone to dig in – simply add peas or broccoli to serve.
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Time and servings

1 hr 15 minsTotal time
6Servings
1 hr 15 minsCooking time

Ingredients

  • 1 medium onion, finely chopped
  • 1 leek, rinsed and finely chopped
  • 30 g of unsalted butter
  • 300 ml of crème fraiche
  • 200 ml of whole milk
  • 0.25 whole nutmeg, finely grated
  • 1 kg of waxy potatoes, sliced as thinly as possible
  • 600 g of salmon fillets, thinly sliced
  • 50 g of parmesan
  • 0.5 lemon, zested
  • 4 eggs, lightly beaten
  • 2 tbsp of chives
  • 2 tbsp of dill
  • 2 tbsp of parsley

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. In a saut pan, gently soften the onion and leek in the butter for about 10 mins, until translucent.

  • Step 2

    Add the crème fraiche and milk and season with sea salt, black pepper and the nutmeg. Stir well and bring to a gentle simmer before adding the potato slices. Simmer for about 5 mins, so they soften.

  • Step 3

    Remove from the heat, then use a slotted spoon to gently transfer half the potato mixture into an even layer in a roasting dish that’s roughly 20-25 x 25-30cm; the larger the dish, the more crispy the topping will be when cooked. Place half the salmon in a layer on top of the potatoes, then repeat with the remaining potatoes and salmon, reserving the crème fraiche mixture in the pan.

  • Step 4

    Stir the parmesan and lemon zest into the warm crème fraiche mixture, then stir a couple of spoonfuls into the beaten eggs, to loosen them. Tip the eggs into the crème fraiche mixture, add the chopped herbs and mix to combine. Pour over the potatoes and salmon.

  • Step 5

    Cover the roasting dish with foil and bake in the oven for 25-30 mins, then remove the foil and cook for a further 10-15 mins, until the top is golden brown. Serve with your choice of peas, broccoli or any other seasonal veg you like.