Recipe: Perfect Easy Potato and Salmon Gratin

Easy Potato and Salmon Gratin.

Easy Potato and Salmon Gratin highly diverse and own ideal taste that unique. Several kinds of Easy Potato and Salmon Gratin recipes are also adequate easy to process and dont take lengthy. Even though not everybody likes Easy Potato and Salmon Gratin food, currently some people are getting attached and like the sundry Easy Potato and Salmon Gratin foods available. This can be seen of the number of restaurants that provide Easy Potato and Salmon Gratin as one of the serving. You can cook Easy Potato and Salmon Gratin using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Easy Potato and Salmon Gratin

1. Prepare 2 medium of Potatoes.
2. Prepare 2 of Salmon filets.
3. You need 1 tbsp of Butter.
4. Prepare 200 ml of Milk.
5. Prepare 1 of cube Chicken stock cube.
6. It's 200 ml of Water.
7. It's 2 of pieces Cream stew roux block.
8. You need 1 of as much (to taste) Bread.
9. It's 1 of as much (to taste) Pizza cheese.
10. Prepare 1 dash of if needed Salt and pepper.

Easy Potato and Salmon Gratin step by step

1. Cut the potatoes into 5 mm slices then into bite sized pieces. Saute in butter lightly and season with salt and pepper. Add the milk. Simmer the potatoes until they've absorbed almost all of the milk..
2. Add water and the soup stock cube to the pan. When it comes to a boil, add the cream stew roux and salmon and mix quickly. Make a sauce that's thicker than the usual cream stew..
3. Line the bottom of a small casserole or gratin dish with bread. If you toast it beforehand, it will be light and spongy; if you don't toast it, it will be soft and doughy. Choose whichever you prefer..
4. Put the cooked ingredients from Step 2 in the casserole or gratin dish..
5. Top with melting cheese and bake in an oven for 5-10 minutes. Done..
6. If you use salted salmon, it will be too salty. If using salted salmon, use less roux and more milk to adjust the taste..
7. If you use stew roux, you can omit the soup cube. If you don't use it, saute butter and flour together to make a roux and then make bechamel sauce, or just thicken the sauce with katakuriko dissolved in water..

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