SafePlates

Ingredients

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

Instructions

1. Prepare the potato gratin: Preheat the oven to 200°C (392°F). Peel the potatoes and cut them into thin slices. Finely chop the garlic. Grease a baking dish with 1 tbsp butter, then layer the potato slices and garlic alternately, lightly seasoning each layer with salt and pepper. Mix the cream and milk, add a pinch of nutmeg, and pour over the potatoes. Sprinkle with grated cheese and bake in the oven for about 45 minutes, until the top is golden brown.
2. Prepare the salmon: Season the salmon fillets 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 the surface is slightly crispy.
3. Prepare the lamb’s lettuce: Wash the lamb’s lettuce and spin 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 lamb’s lettuce with the dressing and walnuts.
4. Plating: Arrange the potato gratin on plates, place one salmon fillet in the center of each, and garnish with a suitable amount of lamb’s lettuce. Serve immediately.