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Smoked Salmon & Potato Gratin

smoked salmon and potato gratin



80g butter, plus extra to brush

2 garlic cloves, crushed

1 onion, finely chopped

1/4 t ground nutmeg

1 C cream

250g sour cream

1 bunch chives, finely chopped, plus extra chopped to serve

1 t fresh thyme leaves

1kg small desiree potatoes, peeled and thinly sliced

200g cold smoked salmon, sliced and torn

100g cheese, grated



  1. Preheat oven to 200°C.
  2. Heat butter in a medium saucepan over medium heat. Add garlic, onion and nutmeg. Cook, stirring, for 4-5 minutes until onion has softened. Add cream and sour cream and stir to combine. Bring to a simmer and stir in chives and thyme. Season to taste and set aside.
  3. Brush a 25cm 1.5L (6-cup) round baking dish with butter. Arrange potatoes snugly in the dish and wedge the cold smoked salmon between potato slices. Pour over cream mixture and season well.
  4. Place gratin on a baking tray and cover with baking paper then foil. Bake for 1 hour 15 minutes or until potatoes are tender. Remove foil and baking paper, and scatter with cheese. Bake for a further 25-30 minutes until golden and bubbling. Set aside to rest for 10 minutes before serving.


Serves 6.

Recipe adapted from


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