This is a wonderful mid-week supper, the smoked salmon can be replaced with smoked trout or mackerel. I serve this with a Crispy Green Salad with some thinly sliced granny smith apples.


  • 600g floury potatoes peeled and sliced thinly
  • Knob of butter 
  • 3 cloves garlic peeled and crushed 
  • 200mls milk 
  • 200mls cream 
  • Salt and pepper, freshly grated nutmeg
  • A tablespoon each of chopped parsley and dill. 
  • 150g Irish Smoked Salmon 


  1. Preheat oven to 150
  2. Grease large ovenproof dish with the butter.
  3. Place the milk, cream and crushed garlic and potatoes, salt, pepper and grated nutmeg in a large saucepan and slowly bring to the boil over a low heat.
  4. Stir a few times to make sure the potatoes are evenly coated with the milk/cream. Simmer for about 15 minutes until potatoes are just almost tender and the potato starch has thickened the milk, stir in the herbs.
  5. Turn half the potato mixture into the buttered dish and try to make sure they are submerged under the liquid. Place a layer of the thinly sliced salmon on top. Cover with the remaining potatoes. Bake for around 45 minutes until golden on top.
  6. Serve with a crispy green salad.
Today Show recipe
Eunice Power's Smoked Salmon & Potato Gratin