We present to you a delicious Colcannon style salmon gratin. The combination of salmon and our seaweed sauerkraut brings the taste of summer and sunny beaches. This taste journey is waiting for you!

Colcannon Style Salmon Gratin

Name: Gratin au saumon de style Colcannon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: sauerkraut with seaweed / main course / fish
Ingredients: 700g ou 4 pommes de terre moyennes à chair jaune (yukon); 80 ml (1/3 tasse) de lait chaud, un peu plus au besoin; 55 g (1/4 tasse) de beurre; 3 feuilles de chou de Savoie hachées grossièrement; 125 ml (1/2 tasse) de choucroute Tout Cru aux algues; Poivre du moulin; 45 ml (3 c.à soupe) de beurre; 45 ml (3 c.à soupe) de farine; 560 ml (2 1/4 tasses) de lait; Le blanc et le vert tendre d’un poireau en rondelles d’un cm; 2 branches de thym effeuillées; 500g (1 lb) de filet de saumon sans la peau, en gros dés; Sel et poivre du moulin; 60 ml (1/4 tasse) de chapelure régulière ou panko; 30 ml (2 c.à soupe) de beurre fondu

Rated 5 stars by 1 user

Portions

Preparation time

15 minutes Minutes

Cooking time

40 minutes Minutes

We present a delicious Colcannon style salmon gratin. The combination of salmon and our seaweed sauerkraut brings a taste of travel and sunny beaches. This taste experience is waiting for you!

Tout cru!

Ingredients

Colcannon with sauerkraut

700g or 4 medium yellow flesh potatoes (yukon)
80 ml (1/3 cup) hot milk, more if needed
55 g (1/4 cup) butter
3 Savoy cabbage leaves, coarsely chopped
125 ml (1/2 cup) All Raw Sauerkraut with Seaweed
Ground pepper

Salmon filling

45 ml (3 tablespoons) butter
45 ml (3 tablespoons) flour
560 ml (2 1/4 cups) milk
The white and the tender green of a leek in slices of 1 cm
2 sprigs of thyme, leaves removed
500g (1 lb) skinless salmon fillet, coarsely diced
Salt and pepper from the mill

Tablecloths

60 ml (1/4 cup) regular or panko breadcrumbs
30 ml (2 tablespoons) melted butter

Steps

Preheat oven to 200°C (400°F), place rack in center of oven
Cook the potatoes in boiling salted water until the flesh flakes easily. Drain, return to the pan and mash with a pestle.
Add the milk and using an electric mixer, whip the purée until it is smooth and creamy.
In a large frying pan, soften the cabbage in the butter for a few minutes and add the sauerkraut. Stir the mixture into the mashed potatoes and mix. Season to taste and keep warm.
In a small saucepan, melt the butter and pour in the flour. Cook and stir for 3 to 4 minutes, then pour in the milk gradually while whisking until the béchamel forms.
Add the leek slices and thyme and cook for 3 to 4 minutes.
Stir in the salmon cubes and remove from heat. Season generously with salt and pepper.

Assembly

In 4 individual size bowls or a 20 cm (8 in) square baking dish, top the bottom with the salmon mixture.
Top generously with colcannon and sprinkle with breadcrumbs. Drizzle with melted butter and bake for 6 minutes.
Raise the oven temperature to broil and finish baking for about 3 minutes or until the top is golden brown.

Note

Recipe credit: Marie-Eve Charron

Photo credit: Charles Briand

Colcannon Style Salmon Gratin

Category

Portions

Preparation time

Cooking time

Ingredients

Colcannon with sauerkraut

Salmon filling

Tablecloths

Steps

Assembly

Note

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