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Smoked Salmon & Celeriac Dauphinoise

Serves 6: prep time 30 mins: cook time 1 hour 30 mins


1 Lemon, Juiced

1 small Celeriac approx 650g, peeled & quartered

2 medium Baking Potatoes, thinly sliced

250g Smoked Salmon

Small handful fresh Dill, chopped

1 Onion, finely sliced

284ml Fresh Double Cream


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.

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.

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.

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