The tartiflette can be found in many guises as chefs in the Rhone Alps region find ways of making a ‘fusion’ dish using the local Reblochon cheese from Haute Savoie. It is one of those dishes that you just can’t get enough of especially after a good hike in the mountains, or an exhilarating cycle in the Alps, or a great morning on the piste! So although rather a calorie-laden dish, this version with smoked salmon is lighter than the classic that is made with bacon lardons. I’ve had several different versions in restaurants and tried making a few of my own, take a look at an earlier blog post for ideas called Tartiflette. Here is a variation on a fish pie crossed with a tartiflette type theme. This is seriously good! so for the pescatarian in your life…
Smoked Salmon Tartiflette
- 1 kg medium-sized waxy potatoes
- 1 bulb of fennel – sliced finely
- 1 small onion – sliced finely
- 200g lardons of smoked salmon
- 300g fresh spinach leaves – washed
- 200ml crème fraîche
- Sea salt, freshly grated nutmeg and black pepper
- 1 ripe Reblochon cheese – I used *Reblochon Fermier for a stronger creamier taste
- 1 glass of Savoie Apremont wine (optional)
- Serve 4
Preheat the oven to 180 °C
- Cook the potatoes in water for approximately 15 minutes until soft enough to cut but not too soft. cool in cold water and then cut into slices.
- Sauté the onions and fennel in a little olive oil and unsalted butter until softened but not coloured, add the seasoning and grated nutmeg. Add the wine and allow to reduce. then add the smoked salmon pieces, followed by the crème fraîche and gently mix together over a low heat for a few minutes.
- Using a large ovenproof dish; there are different ways to create this dish, you could mix all the components (except the Reblochon cheese) together and pour into a dish or I created layers by using half the spinach, the potato slices and the smoked salmon mixture. Layering the spinach leaves, potato slices and smoked salmon mixture and finishing with a layer of potato slices.
- Then slice the Reblochon cheese and lay this over the top to cover completely. Cook in the oven for around 25 – 30 minutes until the top is golden brown and bubbling.
Serve with a fresh green salad and crusty french bread
I have made this with flaked pieces of fresh cooked salmon in too – which worked well
Wine recommendation: A good Savoie wine: Apremont, Crepy or a Chignin-Bergeron would go down well!
*There are 2 types of Reblochon cheese and they are depicted by either a green or red seal in the skin. The green is the higher quality ‘fermier’ which is matured for longer and the red is standard quality and a little milder.
All Photographs are copyright © Caro Blackwell
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