Bleiker's gin and juniper smoked salmon gratin

Liberty’s Gin and Juniper Smoked Salmon Gratin

This gratin is generously layered with Liberty beautiful Gin and Juniper smoked salmon with thinly sliced celeriac, potato and onion baked in cream with crushed juniper berries, dill, flat leaf parsley, smoked sea salt plus a fiery kick of dried chilli and cayenne pepper then topped with a scattering of dried breadcrumbs and Wensleydale cheese. Any leftover gratin can be frozen or kept in the fridge for a couple of days before reheating. Hearty comfort food for a cold winter’s day.

Serves 4 to 6


  • 3 x 100g packs of Liberty’s Gin, Juniper and Dill Marinated Smoked Salmon
  • 2 large baking potatoes (600g)
  • 1 small celeriac (300g)
  • Juice of 1 lemon
  • 1 medium onion, peeled
  • 2 large oak smoked garlic cloves, peeled
  • 75g Wensleydale cheese, grated
  • 600ml double cream
  • ½ tsp dried chilli flakes
  • cayenne pepper
  • 10 juniper berries, crushed to a powder
  • A small handful of fresh dill (20g), roughly chopped, plus extra for garnishing
  • A small handful of fresh flat leaf parsley (20g), roughly chopped
  • A small handful of dried breadcrumbs (25g)
  • 75g Wensleydale cheese, grated
  • Maldon smoked sea salt
  • Freshly ground black pepper a pinch of cayenne pepper


  1. Preheat the oven to 200°C / 180°C fan / gas mark 6.
  2. Remove the salmon from the packaging then place on a plate to come to room temperature.
  3. Peel and finely slice the onion. Mince the garlic cloves. Crush the juniper berries to a powder.
  4. Peel then slice the celeriac into thin pieces (about 2 to 3mm thick), put the pieces in a bowl and toss with lemon juice as you go. This prevents the celeriac from discolouring and also adds some flavour.
  5. Peel and thinly slice the baking potatoes (2 to 3mm thick) then add to the bowl with the celeriac, toss in the lemon juice.
  6. Place a layer of potato and celeriac at the bottom of a large baking dish followed by a layer of sliced onion. Scatter with some of the minced garlic followed by some of the chopped dill, a pinch of dried chilli and a pinch of the ground juniper. Season with a pinch of smoked sea salt and plenty of freshly ground black pepper.
  7. Place a layer of smoked salmon over the vegetables then pour over the cream.
  8. Repeat, adding another layer of the vegetables and seasonings, another layer of salmon followed by another layer of cream.
  9. Finish with another layer of vegetables and cream then scatter over the cheese and breadcrumbs. Sprinkle a little cayenne pepper over the top.
  10. Cover the baking tin with foil then place on a tray and bake in the pre-heated oven for 45 minutes. After 45 minutes, remove the foil and continue cooking for 30 to 45 minutes uncovered until the cheese is golden on top. Allow to cool a little before serving. Scatter some chopped dill over the top of the gratin and serve with a crisp green salad or steamed greens.

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