SafePlates

Ingredients

• 4 salmon fillets (about 150 g each)
• 800 g potatoes
• 200 ml cream
• 100 ml milk
• 2 garlic cloves
• 100 g grated cheese (e.g. Gruyère or Emmental)
• 200 g lamb's lettuce
• 50 g walnuts
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt and pepper
• nutmeg

Instructions

1. Prepare the potato gratin: Peel the potatoes and cut them into thin slices. Finely chop the garlic. In a bowl, mix the cream, milk, chopped garlic, salt, pepper, and a pinch of nutmeg. Grease a baking dish, layer the potato slices in it, pour the cream-and-milk mixture over them, and sprinkle with cheese. Bake in a preheated oven at 180°C for about 45 minutes, until the surface is golden brown.
2. Prepare the salmon: Rinse the salmon fillets, pat them dry, and season with salt and pepper. Heat 2 tbsp olive oil in a pan and fry the salmon fillets for about 3–4 minutes on each side, until cooked through and nicely crusted.
3. Prepare the lamb's lettuce: Wash the lamb's lettuce and spin it dry. Coarsely chop the walnuts and lightly toast them in a dry pan. For the dressing, mix olive oil with balsamic vinegar, salt, and pepper. Toss the salad with the dressing and the toasted walnuts.
4. Plate: Divide the lamb's lettuce among plates, place one salmon fillet on top of each, and arrange a portion of potato gratin next to it. Serve immediately.