11. April 2026
Smoked Salmon Dauphinoise
We take the classic Dauphinoise—those meltingly tender, wafer-thin potato layers—and infuse them with a velvet blanket of garlic-steeped cream. The true reveal lies within: a generous, silken stratum of premium smoked salmon nestled between the layers, adding a deeply savoury heart and a delicate smokiness. Finished with a shatter-crisp crown of golden cheese, this dish is a show-stopping centerpiece, offering a beautiful contrast of creamy depth and sharp, salty brilliance.
Ingredients (6 servings)
- 200g Oak Smoked Salmon
- 2 tbsp butter, to grease the dish
- 900g Potatoes
- 600ml double cream
- 2 cloves garlic, crushed
- ¼ tsp Ground Nutmeg
- ½ tsp Thyme
- sea salt & ground black pepper
- 100g grated cheese Gruyere
Instructions
- Use the butter to grease the baking dish
- Peel and thinly slice the potatoes and put them into a large bowl.
- 600ml double cream, 2 cloves garlic, add nutmeg and black pepper.
- Mix the cream, garlic , nutmeg and pepper with the potatoes so that they are all covered.
- Arrange a third of the potato slices in an even layer in the bottom of the buttered dish. Cover with half the smoked salmon.
- Layer potatoes and smoked salmon as much as possible.
- top with chesse
- Bake at 180°C for at least an hour, until the potatoes are cooked through and soft, and the top of the dauphinoise is golden and bubbling.