Salmon & Dill Potato Gratin Roll

P1240128Serves 6, prep time 25 minutes, cooking time 45-50 minutes

INGREDIENTS
FOR THE GRATIN
1 large potatoes (Sliced on a mandolin)
150g grated mozzarella cheese
1 free-range egg beaten to glaze
150g grated parmesan
Salt & pepper
Mini greens to serve

FOR THE FILLING
1 tbsp of oil
4 salmon fillets
200g of labneh (Or unsalted soft cheese)
2 tbsp of dried dill
15 chopped caper berries

1 tsp of smoked paprika
Salt & pepper

METHOD

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Preheat the oven to 180 degrees, grease and line a 35 x 25cm baking sheet. Set the mandolin blade to 3mm, slice the potato, rinse, drain then dry on some paper towel.
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Line the baking sheet with a third of the mozzarella. Next, layer on the potato overlapping each slice. Top with another third of the mozzarella, 1/2 tsp paprika, then bake for 30 minutes.
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Heat the oil in a pan and fry the salmon fillets, add the dried dill and season.
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Cook the fillets evenly on both sides.
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Remove the fillets from the pan and place on some kitchen towel, allow to cool.
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Remove the potato from the oven and allow to cool while you prepare the salmon filling.
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Skin the fillets and break into a mixing bowl. Add half the dill, chopped capers, 1/2 tsp of cayenne pepper and labneh.
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Combine the mixture, trying not to break the salmon up too much.
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Evenly spread the mixture over the surface of the potato gratin.
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Lift the paper to loosen the potato then, from the narrowest side lift the potato sheet and roll. Place the roll back on the tray, brush with egg, top with the remainder of the mozzarella and dried dill. Baked in the oven for twenty minutes until golden. Remove from the oven, top with micro-greens, slice and serve with some steamed carrots.

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