SMOKED SALMON & CELERIAC DAUPHINOISE

SMOKED SALMON & CELERIAC DAUPHINOISE image

Yield 2 servings

Number Of Ingredients 7

1/2 lemon , juice only
215g celeriac (peeled and quartered)
1 small baking potato (peeled and thinly sliced)
80g smoked salmon
small handful fresh dill (chopped)
1/2 small onion (finely sliced)
95ml fat free greek yogurt

Steps:

1. Preheat the oven to fan 180C/conventional 200C/gas 6. Pour the lemon juice into a bowl. Slice the celeriac into pieces about the thickness of a £1 coin, tossing them into the lemon juice as you go, then add the potato slices. 2. In an ovenproof dish, layer the celeriac and potato with the slices of salmon, sprinkling with the chopped dill and onion and drizzling a little yogurt over each layer. Season with a little salt and lots of pepper at each stage. You should have three layers of potatoes and celeriac sandwiching two of salmon, onion and dill. Finish with the remaining yogurt. 3. Cover the dish with foil and place on a tray. Bake for 45 minutes, then remove the foil and bake for another 30-40 minutes until bubbling and the top is crispy and golden. Test that the vegetables are cooked by inserting a skewer or small knife - it should push in easily. If you like, you can flash it under a hot grill to get the top layer really crispy. Leave to cool slightly then serve straight from the dish with a crisp green salad. 328 kcalories, protein 14g, carbohydrate 13g, fat 25 g, saturated fat 15g, fibre 3g, salt 2.17g