Smoked Salmon & Celeriac Dauphinoise

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   1. Preheat the oven to fan 180C/conventional 200C/gas 6. Pour the lemon juice into a bowl. Slice the celeriac into pieces about the thickness of a 1 coin, tossing them into the lemon juice as you go, then add the potato slices.

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   2. In an ovenproof dish, layer the celeriac and potato with the slices of salmon, sprinkling with the chopped dill and onion and drizzling a little yogurt over each layer. Season with a little salt and lots of pepper at each stage. You should have three layers of potatoes and celeriac sandwiching two of salmon, onion and dill. Finish with the remaining yogurt.

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   3. Cover the dish with foil and place on a tray. Bake for 45 minutes, then remove the foil and bake for another 30-40 minutes until bubbling and the top is crispy and golden. Test that the vegetables are cooked by inserting a skewer or small knife - it should push in easily. If you like, you can flash it under a hot grill to get the top layer really crispy. Leave to cool slightly then serve straight from the dish with a crisp green salad.

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   328 kcalories, protein 14g, carbohydrate 13g, fat 25 g, saturated fat 15g, fibre 3g, salt 2.17g

* Per serving · 4 servings · Values may vary.

No additional tips available.