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Nutrition: per serving

  • kcal328
  • fat25g
  • saturates15g
  • carbs13g
  • sugars0g
  • fibre3g
  • protein14g
  • salt2.2g

Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Pour the juice of one lemon into a large bowl. Slice your celeriac into pieces about the thickness of a £1 coin, tossing them into the lemon juice as you go, then add the potato slices.

  • step 2

    In a large ovenproof dish, layer the celeriac and potato with the slices of salmon, sprinkling with your small handful of chopped dill, 1 chopped onion and drizzling a little cream over each layer. Season with a little salt and lots of pepper at each stage. You should have three layers of potatoes and celeriac sandwiching two of salmon, onion and dill. Finish with the remaining cream.

  • step 3

    Cover the dish with foil and place on a tray. Bake for 45 minutes, then remove the foil and bake for another 30-40 minutes until bubbling and the top is crispy and golden. Test that the vegetables are cooked by inserting a skewer or small knife – it should push in easily. If you like, you can flash it under a hot grill to get the top layer really crispy. Leave to cool slightly then serve straight from the dish with a crisp green salad.

Recipe from Good Food magazine, January 2004

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Comments, questions and tips (42)

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Overall rating

A star rating of 4.7 out of 5.46 ratings

kerry.hullett63680

Gratin never seems to cook in the recommended times - this took twice as long. Enjoyed the meal - next time I would make sure I end on a layer of potato as any pieces of fish near the top were a bit dry

Simon.cramond

Excellent - sliced the potatoes and celeriac very thin and finished off under the grill for added crisp.

jdiver0764byQ_1bdw

question

Yes agreed. There is something wrong with the cooking process. It was very disappointing, however with revision to the cooking it could be improved .

A spoilt dinner.

linda.hudgins86616

Maybe cook the sliced celeriac and sliced potatoes in milk & seasoning first? The milk only needs to come up to the boil otherwise the potatoes and celeriac will fall apart! The dish then doesn’t need endless cooking in the oven. Just a thought…. …..

jdiver0764byQ_1bdw

Hello Linda,

I wish I had seen your, "just a thought" before cooking tonight

John Diver

hungry eyes avatar

hungry eyes

question

Can any of the stages be made ahead at all, then chilled (not frozen) before cooking? How long ahead if so? Thanks.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This can't really be prepared ahead as the potatoes will turn grey if not cooked fairly quickly. You can chop the onion, dill and measure out the ingredients. The celeriac could be sliced a few hours ahead but it needs to be well coated with lemon juice to prevent…

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