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Celery root and smoked salmon gratin - in this creamy dish, aromatic celery root pairs beautifully with smoked fish, red onions and dill-flavored creme fraiche for a quick and easy dinner. | www.viktoriastable.com

Celery root and smoked trout gratin

Celery root and smoked salmon gratin - in this creamy dish, aromatic celery root pairs beautifully with smoked fish, red onions and dill-flavored crème fraîche for a quick and easy dinner.
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 202 kcal
Author Viktoria

Ingredients

  • 2 medium celery roots
  • 8 oz smoked salmon
  • 1 red onion
  • 4 Tbs fresh dill chopped
  • 10 oz creme fraiche sour cream
  • black pepper salt
  • juice of half a lemon
  • 2 Tbs melted butter

Instructions

  1. Preheat oven to 350° F

  2. Bring a large pot of salted water to boil.
  3. Peel the celery root and cut in half, then slice into thin, bite-size pieces (approximately 1/8-inch thick).
  4. Place the sliced celery in the boiling water, add a squeeze of lemon juice, and boil for 5 minutes.
  5. Cut the red onion into thin rings.
  6. Lightly brush the bottom of a gratin dish with melted butter.
  7. Arrange the celery root slices in a single layer.
  8. Place thin slices of the smoked salmon on top, followed by onion rings, and fresh dill.
  9. Repeat with one more layer of celery root, fish, onion, and dill.
  10. Mix the creme fraiche with salt and black pepper, and pour over the gratin.
  11. Sprinkle more fresh dill on top, and bake for 20 minutes.