Nutrition Facts
4 servings
4
Recipe for Salmon Gratin with Leeks and Dill
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Gratins are always practical and friendly. Easy to prepare in advance, you combine meat or fish with vegetables, or whatever you want, put it in the oven, and serve it with a nice green salad. Here, the filling is similar to a quiche (without the crust), with an egg mixture. Not to forget the essential dill!
Ingredients
400 Skinless salmon
2 Leek
1 Dill
20 Whipped cream
2 Old-fashioned mustard
2 Oil
1 Cornstarch
Freshly ground pepper
Salt
Directions
1
Start by cleaning the leeks and cutting them into slices. Pour some oil into a large pan and sauté the leeks for about 10 minutes, stirring occasionally, uncovered. Cover, lower the heat, and let them cook down for about 15 minutes. Add a little salt.
2
Cut the salmon into large cubes. Remove the leaves from the dill and finely chop them. The dill should not be overlooked; it adds a wonderful flavor to the dish. Generously butter a baking dish. I lined the dish with parchment paper to make it easy to remove the gratin, but this is just a fancy touch.
3
Preheat the oven to 180°C (350°F). Whisk the eggs with the cream and mustard in a large bowl. I replaced the cream with two small servings of cheese and a yogurt. I also often prefer Greek yogurt (about 150 to 200 g).
4
To finish, add the diced salmon, the leek fondue, the chopped dill, the cornstarch (a simple precaution to help the mixture hold together, but not necessary) and mix. Pour the mixture into the baking dish and bake for 25 minutes. Leave it in the hot oven for an additional 15 minutes. Serve with a green salad.
Ingredients
Ingredients
400 Skinless salmon
2 Leek
1 Dill
20 Whipped cream
2 Old-fashioned mustard
2 Oil
1 Cornstarch
Freshly ground pepper
Salt
Directions
Directions
1
Start by cleaning the leeks and cutting them into slices. Pour some oil into a large pan and sauté the leeks for about 10 minutes, stirring occasionally, uncovered. Cover, lower the heat, and let them cook down for about 15 minutes. Add a little salt.
2
Cut the salmon into large cubes. Remove the leaves from the dill and finely chop them. The dill should not be overlooked; it adds a wonderful flavor to the dish. Generously butter a baking dish. I lined the dish with parchment paper to make it easy to remove the gratin, but this is just a fancy touch.
3
Preheat the oven to 180°C (350°F). Whisk the eggs with the cream and mustard in a large bowl. I replaced the cream with two small servings of cheese and a yogurt. I also often prefer Greek yogurt (about 150 to 200 g).
4
To finish, add the diced salmon, the leek fondue, the chopped dill, the cornstarch (a simple precaution to help the mixture hold together, but not necessary) and mix. Pour the mixture into the baking dish and bake for 25 minutes. Leave it in the hot oven for an additional 15 minutes. Serve with a green salad.
Notes
-
ppvleo
The number of eggs is not specified in the recipe, so I added 3 and it was good. You definitely shouldn't hold back on the dill, as it enhances the dish nicely. -
helene_d24
Please provide the text you would like me to translate. -
barbs48
The recipe looks nice, but the eggs, which eggs?
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