GRATIN DE POMMES DE TERRE AUX DEUX SAUMONS



1.5 kg (3,3 lbs) firm-fleshed potatoes (Nicola, Franceline, Charlotte), 1/2 liter (16,80 oz) 8% crème fraîche, 30 g (0,066 lbs) butter, 300 g (0,66 lbs) salmon fresh, 300 g (0,66 lbs) of smoked salmon, salt, ground pepper.

Peel the potatoes and cut them into thin strips without washing them to that they do not give back their starch.

Put them in a terrine, salt and pepper. 

Mix with your fingers to distribute the seasoning.

Butter the gratin dish. 

Arrange successively a first layer of potatoes, a layer of fresh salmon, then a last potato layer.

In a saucepan, heat the cream until it liquefies. Pour evenly over the dish.

Cook in the oven over medium heat (th. 5) for 1 hour 15 minutes. A few minutes before the end of cooking, increase the power of the oven to brown the top of the gratin.


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