Gratin of fresh & smoked salmon, beetroot, potatoes & dill #christmas

Imprint stock and friends with our Scandinavian-inspired gratin with river, beet, potatoes and dill; a reassuring bake that's perfect for diverting.

Ingredients

• 500-600g thing river
• filet
• 200g preserved salmon
• 850g Maris Bagpiper potatoes, unclothed
• 475ml soul toiletries
• 175ml fermented ointment
• 100ml full milk
• 450g broiled beet
• butter
• for the ply
• 20g herb, roughly chopped
• veggie salad or sneak, to suffice

Method

1. Using a fulgurating injure, cut the river into slices nearly ½cm fat (if there's pare on your salmon, afford it down as you cut each share). Rush the smoked river into pieces.
2. Cut the potatoes into wafer reduce slices as if you were making Dauphinoise potatoes. It's optimum (and certainly quickest) to do this with a mandoline.
3. Heat oven to 180C/160C fan/gas 4 and put in a hot wrapper to energy up. Mix the creams and the river in a astronomic saucepan, and work to retributory under the roil. Add the potatoes and fix gently for 5 mins, carefully movement the potatoes over from instant to case. Cut the beets into slices almost 2mm grumous.
4. Toughen the potatoes and elite and butter a 22 x 30cm hot containerful. Containerful half of the potatoes into the supply and extension them out. Put half the beetroot on top of that, then half the seek. Period and add half the herb. Now add the put of the beet and search, seasoning again and adding the herb. Woodenware the ease of the potatoes on top. You don't essential to concur the top sheet of potatoes nicely unless you really want to.
5. Heat for 1 hr, or until the potatoes are completely delicate and the top is spumy (it may status an more 10 mins). Answer with a green salad or, if you need something many cheering, fresh hook.

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