Here is a lovely dish to serve on a chilly Spring evening. A wild garlic, potato, and hot smoked salmon gratin is a delicious and savoury dish that is perfect for brunch, lunch or dinner. Combining potatoes, buttery seasonal leeks, wild garlic and the rich smokiness of hot smoked salmon.
A gratin is an easy, crowd pleasing meal. My Beetroot & Celeriac Gratin is a staple winter side. However now that we have moved into the warmer months, I like to use ingredients of the season.
Wild garlic, also known as ramsons or bear’s garlic, is a deliciously fragrant herb that can be found growing in woodlands and hedgerows during the spring. It has a distinctive garlicky flavour that adds depth and complexity to any dish. I have also added wet garlic, also known as green or spring garlic, is harvested before the bulbs have a chance to fully mature. This gives it a milder, sweeter flavour compared to ordinary garlic. It also has a higher moisture content, which makes it more tender and easier to slice. It’s perfect for adding a subtle garlic flavour to salads, stir-fries, and soups and gratins
Potatoes, on the other hand, are a staple ingredient in many gratins, providing a creamy texture and subtle sweetness that perfectly complements the other ingredients. Finally, hot smoked salmon is a delicious and healthy source of protein that adds a rich, smoky flavour to the dish. Cold smoked salmon or haddock are great alternative options.
DID YOU MAKE THIS RECIPE FOR wild garlic, leek and hot smoked salmon gratin
I would love to know how it turned out. Please let me know by commenting below. Or you could snap a photo and share and tag it on Instagram @nordickitchenstories.
Wild Garlic, Leek and Hot Smoked Salmon Gratin
- 250 g hot smoked salmon
- 900 g king Edward potatoes
- 2 leeks sliced, white part only
- 2 cloves wet garlic sliced (if you don’t have wet garlic just use 1 clove of garlic)
- 180 ml whole milk
- 245 ml whipping or double cream or crème fraiche
- 80 g wild garlic roughly chopped
- 35 g mature hard cheese grated
- Preheat the oven 180C fan.
- Sauté the leeks in a little butter and olive oil until soft. Add the wild garlic and sliced wet garlic, sauté until the garlic leaves have wilted. Heat & whisk the cream in a saucepan, with the milk and 25g of the cheese until melted.
- Peel the potatoes and slice finely with a mandoline if you have one. Layer the potatoes, leek and garlic mix with the flaked salmon. Finish with a layer of potato, seasoning lightly between layers. Pour over the hot milk and cream mixture and sprinkle with remaining cheese. Cover with foil and bake for 40 minutes, then remove the foil and bake for a further 25-30 minutes or until cooked through. Serve with a crisp green salad.
- Substitute the potatoes for celeriac.
- Use a mandoline to slice the potatoes evenly.
- Substitute the hot smoked salmon for cold smoked haddock, there is no need to cook prior to baking.