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🍽️ Smoked salmon with potatoes, lemon sauce and broccoli gratin

468 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 800 g broccoli florets
• 1 egg
• 100 g crème fraîche
• 40 g grated cheese (e.g. Parmesan)
• salt
• pepper (from the mill)
• nutmeg
• 1 untreated lemon
• 250 g yogurt
• 200 g smoked salmon (sliced)

Instructions

1. 1. Peel the potatoes.
2. 2. Place the peeled potatoes in a pot of salted water.
3. 3. Cook the potatoes for about 30 minutes until tender.
4. 4. Preheat the oven to 200 degrees Celsius with top heat.
5. 5. Wash the broccoli thoroughly.
6. 6. Remove the tough ends of the broccoli stems.
7. 7. Separate the broccoli into small florets.
8. 8. Boil the broccoli florets in salted water for 3 to 4 minutes until al dente.
9. 9. Shock the broccoli with cold water to stop the cooking process.
10. 10. Let the broccoli drain well.
11. 11. Place the drained broccoli into a gratin dish.
12. 12. Whisk the egg with the crème fraîche.
13. 13. Stir the grated cheese into the egg and crème fraîche mixture.
14. 14. Season the mixture with salt, pepper, and ground nutmeg.
15. 15. Spread the cheese and egg mixture evenly over the broccoli in the dish.
16. 16. Place the dish in the preheated oven.
17. 17. Gratin the broccoli casserole for about 10 minutes until golden brown.
18. 18. Peel the lemon skin to obtain the lemon zest.
19. 19. Squeeze the juice from the lemon.
20. 20. Whisk the lemon zest and lemon juice with the yogurt.
21. 21. Season the lemon sauce with salt to taste.
22. 22. Remove the finished broccoli casserole from the oven.
23. 23. Place the cooked potatoes on the plates.
24. 24. Place the broccoli casserole next to the potatoes.
25. 25. Place the smoked salmon on the plates.
26. 26. Add the lemon sauce.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 468
• Protein: 29 g · Fett/Fat: 20 g · Carbs: 42 g