Salmon with gratinated potatoes

SALMON 07926 with POTATOES AU GRATIN INGREDIENTS for 6 PERSONS 800 g floury potatoes, 150 g of butter, 3 small leeks, cut into thin slices, 150 g salmon fillet, skin Suite 200 g of diced smoked salmon, 200 g cream, 100 g grated Emmental cheese, 30 g butter diced, 1 sprig of fresh dill for garnish.

Peel the potatoes, cut them into small pieces and place them in cold water.

Put in heat 1 litre of salted water and soak the potatoes and cook.

Meanwhile, in another pan, Cook salmon steam stripped of skin and bones.

When cooked, add potatoes, 70 g butter and salt and mix well.

Keep aside in warm.

Sliced leeks.

Slowly melt 70 g of butter, add the leeks and cook.

Pour into a baking dish oval and keep them aside.

Chopped steamed salmon and add to the mixture of potatoes, smoked salmon and cream; mix well to obtain a homogeneous mixture.

Season with salt and pepper to taste, pour in baking dish over leeks, sprinkle butter flakes and grated cheese.

Pass under the grill until it will be ben au gratin.

Garnish with dollops of dill and parsley.