Serves 4 to 6
Ingredients
- 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
Method
- Preheat the oven to 200°C / 180°C fan / gas mark 6.
- Remove the salmon from the packaging then place on a plate to come to room temperature.
- Peel and finely slice the onion. Mince the garlic cloves. Crush the juniper berries to a powder.
- 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.
- Peel and thinly slice the baking potatoes (2 to 3mm thick) then add to the bowl with the celeriac, toss in the lemon juice.
- 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.
- Place a layer of smoked salmon over the vegetables then pour over the cream.
- Repeat, adding another layer of the vegetables and seasonings, another layer of salmon followed by another layer of cream.
- Finish with another layer of vegetables and cream then scatter over the cheese and breadcrumbs. Sprinkle a little cayenne pepper over the top.
- 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.