Back...

I'm back... After over a week absence... but not a week without eating, thank god! Brazilian, Moroccan and Italian and most often with friends. Cooking together is really a blessing.

Cold and short days, or I'd rather say short evenings, so short that all you feel like doing is to go to bed as soon you come back from work.

Tonight's recipe is a dish I prepared on Friday evening:


Potato and Salmon gratin
4 potatoes
100 grams smoked salmon
1/4 cup chopped mushrooms
1/4 cup finely chopped onions
1 tbsp olive oil

for the sauce:
100g Greek yogurt
1 tbsp olive oil
1 tsp dill

Salt & pepper
and as much cheese as you want ;)

Pre-heat over at 180°C.
Wash the potatoes and cut in quarters. Boil in water until cooked. Pour oil in a pan and stir in the mushrooms and onions until onions are transparent and browning. Stir in potatoes (unpeeled), herbs, salt and pepper until potato peel is roasted.

In a food processor, combine yogurt, olive oil, dill and salt & pepper and mix until homogeneous.

Place vegetables in an over plate, overlay with salmon and pour over the yogurt sauce.
Cover with grated cheese.

Cook for 20 minutes and then grill until cheese is gratinated.

Tip: Keeping potatoes unpeeled adds a crunch to the gratin.

Enjoy, alone or wityh friends!

Song recommendation : "Until my Dying Day" by Brandi Carlile (Give up the Ghost)