Salmon & Broccoli Gratin
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Salmon and broccoli go so well together in our deliciously fresh tasting supper dish, and it’s so easy to make – the sauce is simply a carton of half-fat creme fraiche flavoured with a little wholegrain mustard and some good, strong Scottish cheddar. We love the Dean’s Oatcake crumb gratin – the perfect finish!

  • 400g (approx) skinless, boneless salmon fillet, cut into chunks
  • 1 small head of broccoli, broken into small florets
  • 300 ml carton 1/2 fat creme fraiche
  • 1 rounded teaspoon wholgrain mustard
  • 50g mature Scottish cheddar, grated
  • Sea salt & black pepper
  • 50g Dean’s Oatcakes – crumbed
  • 50g Parmesan Cheese, grated
  • Place the broccoli florets in a small saucepan with a little water – place the lid on and steam gently for about 5 minutes or until just tender. Drain and leave to one side.
  • Pre-heat the oven to 170°C.
  • Place the chunks of salmon into a gratin dish and tuck the steamed broccoli florets in between.
  • Tip the crème fraiche into a mixing bowl with the wholegrain mustard and the grated mature cheddar cheese. Season with salt & pepper and mix well.
  • Pour the crème fraiche mixture over the salmon & broccoli covering as evenly as possible.
  • Mix the crumbed oatcakes with the Parmesan cheese and -sprinkle over the dish.
  • Place in the pre-heated oven for about 40 minutes or until golden and bubbling at the edges. Serve with a simple green salad.
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