The potato and smoked salmon gateau I propose in this recipe is a dish I love to prepare mainly during the Christmas period, when I have the pleasure of pampering and sometimes surprising my guests with appetizers, savory pies, and dishes of various kinds.
It was on the occasion of a family invitation that I prepared it for the first time, and since then, I always reserve it a place among my must-have Christmas dishes.
This gateau, or gattò in its Italianized name, lends itself well to being served amongst appetizers or as a side dish cut into squares on a well-laid table, but it can perfectly be a main dish for a quick, yet nutritious meal any day of the year.
Compared to the classic version of the gateau, it differs both in the filling, which usually includes cold cuts, and in the potato mixture, which is nothing more than a soft and tasty purée.
Its truly special taste is the result of the infallible combination of smoked salmon, soft starchy potatoes, and lots of good melting cheese.
Enclosing it all, a crunchy crust scented with pepper, which I prefer to use black, but which anyone can clearly adapt to their own taste by opting, for example, for a grind of more delicate pink pepper.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 205.41 (Kcal)
- Carbohydrates 23.78 (g) of which sugars 2.19 (g)
- Proteins 10.45 (g)
- Fat 7.88 (g) of which saturated 4.70 (g)of which unsaturated 2.85 (g)
- Fibers 2.56 (g)
- Sodium 506.55 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 lbs lbs yellow potatoes
- 3.5 oz oz smoked salmon (sliced)
- 1/4 cup cup milk
- 1.4 oz oz butter
- 2 oz oz Grana Padano cheese, grated
- 2.8 oz oz soft cheese
- 1.1 oz oz breadcrumbs
- to taste salt
- to taste black pepper
Tools
- 1 Pan
- 1 Potato Masher
- 1 Baking Dish 8 in x 10 in
- 1 Cutting Board
- 1 Kitchen Knife cooking
- 1 Wooden Spoon
Steps
PTo prepare the potato and smoked salmon gateau, start by cooking the potatoes in plenty of salted water until a fork easily goes through them.
Once cooked and still hot, cut them in half and without peeling them, pass them through a potato masher, placing them cut side down.
The skin will remain in the potato masher, so remove it and continue until you are done.
To the mashed potatoes collected in a bowl, immediately add a piece of butter, the milk (preferably warm), two tablespoons of grated parmesan or grana, freshly ground black pepper, and stir.
Taste the mixture and if necessary, add a pinch of fine salt.
Mix well.
Sprinkle the base of a baking dish with breadcrumbs, add a little more than half of the potato mixture by spoonfuls, and level it by pressing. Watch the video to see the easiest way to distribute the dough.
Create a small edge all around to prevent the cheese from escaping during baking.
On a cutting board with a kitchen knife, cut the smoked salmon slices into strips.
Distribute the smoked salmon, sliced cheese, and about 1 tablespoon of grated parmesan or grana in the center.
Close with the remaining potato mixture and press with a fork to level. This will also create the typical ridged surface of the gateau.
Sprinkle with breadcrumbs, grated parmesan or grana, a pinch of fine salt, a grind of black pepper, and finish with a few knobs of butter distributed on the surface.
Bake in a preheated static oven at 356°F, on the medium/low level of the oven for about 30/35 minutes.
The potato and smoked salmon gateau is now ready.
Wait about ten minutes before serving.
Storage
In the fridge tightly sealed for a couple of days.
In the fridge tightly sealed for a couple of days.
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