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Smoked salmon & celeriac dauphinoise

  • 1 lemon, juice only Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 1 small celeriac, about 650g/1lb 7oz, peeled and quartered Celeriac sell-air-e-akThe unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
  • 2 medium baking potatoes, peeled and thinly sliced
  • 2 x 125g packs smoked salmon
  • small handful fresh dill, chopped
  • 1 onion, finely sliced Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
  • 284ml carton double cream
  • Preheat the oven to fan 180C/conventional 200C/gas 6. Pour the juice of one lemon into a large bowl. Slice your celeriac into pieces about the thickness of a £1 coin, tossing them into the lemon juice as you go, then add the potato slices.
  • In a large ovenproof dish, layer the celeriac and potato with the slices of salmon, sprinkling with your small handful of chopped dill, 1 chopped onion and drizzling a little cream over each layer. Season with a little salt and lots of pepper at each stage. You should have three layers of potatoes and celeriac sandwiching two of salmon, onion and dill. Finish with the remaining cream.
  • Cover the dish with foil and place on a tray. Bake for 45 minutes, then remove the foil and bake for another 30-40 minutes until bubbling and the top is crispy and golden. Test that the vegetables are cooked by inserting a skewer or small knife – it should push in easily. If you like, you can flash it under a hot grill to get the top layer really crispy. Leave to cool slightly then serve straight from the dish with a crisp green salad and some chilled white wine.