Thursday, 1 August 2013

Swedish Salmon, Broccoli and Potato Gratin Dauphinois (laxlåda) - Recipe

One of my favorite memories from my Uni time is the various dishes we used to have for lunch or dinner while studying til late when we were about to have exams. A dear friend and I used to have Laxlåda (Salmon Gratin Dauphinois) every Tuesday at the restaurant on the ground floor of the Science Park building. Their salmon gratin was so creamy and cooked to perfection, that I never grew tired of it. One thing that annoyed me though, was that I could never wait for it to cool down and would always burn my mouth with the first bites.  But I simply had to have it once every week. So this is my take on that luscious and creamy gratin.

2 big salmon fillets
3-4 potatoes, sliced
1 cup of broccoli
1/3 cup of leek sliced
grated cheese
1 cup of double cream
2 eggs
1/2 cup milk
Seasoning: dried dill, chives, parsley, lemon juice, salt, pepper, Dijon mustard

1- Preheat the oven to 225 degrees. Cut the salmon to bite size pieces and layer them in a deep baking dish. Add a layer of leeks, broccoli and some of the grated cheese on top of the salmon.

2- Layer the sliced potatoes and pour over the cream sauce. Make the cream sauce, by simply mixing the double cream, milk, eggs and the seasoning, to your taste, in a bowl and pour it over the ingredients in the baking dish. If there is any element of the seasoning you don't like, simply leave it out.

3- Finish it of with another layer of grated cheese. Bake it in the oven for 35-45 minutes or until everything is golden brown and cooked through.


No comments: