FRIJE

Instructions

• 1.   Peel and dice the potatoes into 1½ cm cubes.
  Place them in a large saucepan, cover with water, add salt, and bring to a boil.
  Cook the potatoes for 12-16 minutes, or until tender.
  Check the doneness with the tip of a knife.
  Drain them, reserving some cooking water if desired for creaminess of the mash.
• 2.   Cut the leek in half lengthwise, wash it well, then cut it into thin half-moons.
  Finely chop the onion.
  Add the onion and leek to a sauté pan with a drizzle of olive oil.
  Sauté for 15 minutes.
• 3.   When the potatoes are cooked, mash them with a potato masher, add a little cooking water and a knob of butter or a splash of milk for creaminess.
  Season lightly with salt and pepper, and mix. Reserve the mash covered.
• 4.   Preheat the oven to 220°C on the grill setting.
  Pour the cream over the leek, then add the red wine vinegar and mustard.
  Tear the wild garlic leaves roughly over the top (save a few leaves for garnish if desired).
  Season with pepper.
  Continue cooking for 2 minutes, or until the sauce thickens slightly.
• 5.   Pour the leek mixture into an ovenproof dish, add the smoked salmon flakes and mix, then cover with the mash.
  Sprinkle with gruyère cheese.
  Bake for 3-5 minutes in the top part of the oven, or until the dish is gratinated.
• 6.   Meanwhile, make a vinaigrette by mixing a drizzle of olive oil and balsamic vinegar with mustard in a salad bowl.
  Just before serving, add the salad and mix well.
  Cut the salmon parmentier into portions.
  Place them on plates.
  If you saved some, tear the remaining wild garlic leaves over the top.
  Serve the salad on the side.

Nutritional information *

Reference

• cookpad.com/fr/recettes/22589752-parmentier-au-saumon-ail-des-ours?ref=search&find_method=search_tab&search_term=saumon