Recipe for Gratin of Patrick Walsh’s Potatoes with Bill Casey’s Shanagarry Smoked Salmon

THERE are really two recipes in one here. The basic recipe is a particularly good version of the classic French potato dish gratin dauphinoise, which is delicious served with a simple roast or grill.

Here we’ve added little strips of Bill Casey’s smoked salmon to make a favourite supper dish. Serve with a green salad.

Serves 4-6

2lb (900g) even sized ‘old’ potatoes — eg, Golden Wonders or Kerrs Pinks

Salt and freshly ground pepper

9 fl oz (275ml) milk

9 fl oz (275ml) double cream

Small clove garlic, peeled and crushed

Freshly grated nutmeg

4-6 oz (110-170g) Irish smoked salmon

1 tbsp parsley, chopped

1 tbsp chives, chopped

4 small ovenproof gratin dishes: 4½ inch (11.5cm) bottom and 6 inch (15cm) top

Peel the potatoes with a potato peeler and slice them into very thin rounds (one-eighth inch/3mm thick). Do not wash them but dab them dry with a cloth. Spread them out on the worktop and season with salt and freshly ground pepper, mixing it in with your hands. Pour milk into a saucepan, add the potatoes and bring to the boil. Cover, reduce the heat and simmer gently for 10 minutes.

Add the cream, garlic and a generous grating of fresh nutmeg, continue to simmer for 20 minutes, stirring occasionally so that the potatoes do not stick to the saucepan. Just as soon as the potatoes are cooked put a layer into 4 ovenproof gratin dishes, sprinkle each with some parsley and chives, add 1-1½ oz (30-45g) smoked salmon cut into 3 inch (5mm) strips, cover with another layer of potato.

Reheat in a bain-marie in a preheated oven, 200C/400F/regulo 6, for 8-10 minutes or until they are bubbly and golden on top. Sprinkle with chopped parsley and chives.

Note: You could substitute the smoked salmon for some of Frank Hederman’s smoked mackerel.