Japanese-style Salmon Gratin Baked in Mashed Potatoes
This is an elegant baked gratin dish. A soy milk bechamel sauce with smoked salmon and Japanese ingredients is surrounded by mashed potatoes. The key is the rich sauce that brings out the saltiness and flavor of smoked salmon! Mix the mashed potatoes little by little into the piping hot sauce as you eat it. This dish is so much fun to eat.
Ingredients: 20 cm diamater pie dish; about 4 servings
Slice the potatoes thinly, spread out on a plate, and microwave for about 5 minutes. Mash with a fork and mix with the A ingredients to make mashed potatoes.
Cut the komatsuna greens into 3 cm pieces, and divide the stems and leaves. Slice the onion thinly. Shred the maitake mushrooms with your hands into easy to eat pieces. Slice the carrot into 3 cm long shreds. Preheat the oven to 480°F/250°C.
Heat oil in a pan and stir fry the onion. When it's wilted, add the komatsuna stems and carrot. When that's cooked through, add the komatsuna leaves and maitake mushrooms, and stir-fry.
Melt butter in the pan, sprinkle in the flour and mix everything together. Add the soy milk little by little and simmer until thickened.
Add the smoked salmon to the pan and mix with the sauce quickly. Taste, and adjust the seasoning with salt and pepper.
Make a border around the pie plate with the mashed potatoes from Step 1.
Pour the mixture from Step 5 into the middle of the pie plate. Top with pizza cheese.
Bake in a preheated 480°F/250°C oven for 10 minutes, until lightly browned on the top. Done!
Story Behind this Recipe
I came up with this recipe one sunny day on the weekend. With a glass of wine in one hand, I contemplated how great a normal life is.
The baking time varies depending on the oven. Since the ingredients are all cooked through, you only need to bake it until it's browned on top.