Have I told you that lately I've developed a crazy obsession with asking, Why not? This happens basically at every occasion when I’m told that something is wrong or when I’m forbidden to do something. It’s probably because when you get older you involuntarily start doing a lot of things in certain patterns and it gets harder and harder to keep an open mind. And staying open-minded is one of my top priorities in life. So every time somebody advises me not to do something, I ask: Why not?
Don’t get tattoos, they say. And I ask – Why not?
Don’t adopt another dog. – Why wouldn’t I?
And I rarely get an answer that would convince me. But if I do, of course I listen.
That is basically the story of this recipe. I read a lot about cooking, and recently I came across a couple of comments on how you are never supposed to mix fish with cheese. And I thought about it a lot.
Yes, this is a tough combination to make work, but it's not impossible. So I did my research and found out that the French sometimes add fish to their potato gratin. They also sometimes add cheese. So I just said – Let’s rock!
You can be the judge of the result.
1,1 lbs salad potatoes cut into very thin slices
1 cup milk
1 cup heavy cream
7 oz smoked salmon
1 teaspoon of salt
A pinch of nutmeg
Freshly grated pepper
1 bunch of chives – roughly chopped
1 bunch of dill –chopped
7 oz mozzarella or cheddar cheese (choose mozzarella for a mild flavor and cheddar if you like it sharper) – grated
Freshly grated parmesan to sprinkle on top
Place potatoes in a pot. Add milk, heavy cream, spices, lemon. Cook for about 10 minutes.
Transfer potatoes with the liquid into a buttered casserole dish. Remove the lemon.
Add fish, chives and cheese. Stir. Sprinkle with parmesan. Bake at 360°F for about 20 minutes. Sprinkle with dill and serve.