Equipment
Ingredients
custard base
- saffron, dry
- 5 egg yolk
- 7½ g cornstarch
- 5 ml lemon zest, freshly grated
- 400 ml milk
- 100 ml heavy cream
- 15 ml water, boiling
potato and spinach base
- 1200 g potatoes, peeled and sliced into 1.25cm half-moons
- 75 ml olive oil
- 5 g salt
- 2 g black pepper
- 3 anchovies, thinly sliced
- 2 garlic, thinly sliced
- 450 g large leaf spinach, washed and roughly chopped
- 30 g basil, roughly chopped
- 30 g dill, roughly chopped
- 60 ml capers, drained and dried
salmon
- 450 g salmon, fresh, cut into 2.5cm pieces
- 140 g smoked salmon, cut into 2.5cm pieces
serving
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
Preheat the oven to 240°C (450°F). Place the saffron in 15ml (1 tbsp) of boiling water and let steep for 20 minutes.
TOCss the sliced potatoes with 30ml (2 tbsp) olive oil, salt, and pepper. Arrange on parchment-lined baking sheets and roast for 20 minutes at 240°C (450°F) until soft and browned. Remove and cool.
Heat 30ml (2 tbsp) olive oil in a skillet over medium-high heat. Cook the garlic and anchovies for 1 minute. Add spinach in stages to wilt, then cover and cook for 2 minutes. Uncover and cook for 8 minutes until the liquid evaporates. Stir in the basil, dill, and 30ml (half) of the capers.
In a large bowl, combine the fresh salmon and smoked salmon pieces with a pinch of salt. Ensure smoked salmon pieces are separated.
In a medium saucepan, whisk the saffron with its water, egg yolks, cornstarch, lemon zest, salt, and pepper. Stir in the milk and cream. Heat over medium, whisking constantly for 5 minutes until steaming and thickened.
Lower the oven temperature to 200°C (400°F). In a baking dish, layer half the potatoes, half the spinach, all the salmon, the remaining potatoes, and the remaining spinach. Pour the custard over the layers.
Bake the gratin at 200°C (400°F) for 30 minutes. Remove and let rest for 5 minutes.
Heat 15ml (1 tbsp) olive oil in a small saucepan over high heat. Fry the remaining 30ml capers for 2 minutes until they become crisp.
Top the gratin with the fried capers and additional dill. Serve warm with lemon wedges.
Chef's Notes
- For the best texture, use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well when sliced and baked.
- Don't skip steeping the saffron; this process allows its color and flavor to fully infuse into the custard base.
- Ensure the spinach is thoroughly cooked and any excess moisture has evaporated before layering. This prevents a watery gratin.
- When frying the capers, watch them closely as they can go from perfectly crisp to burnt very quickly.
- The resting period after baking allows the custard to set further, making the gratin easier to slice and serve cleanly.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Reheat in an oven at 150°C (300°F) until the center reaches 74°C (165°F).
