Smoked Salmon Tartiflette
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. So I thought I’d try a fusion take with a Smoked Salmon Tartiflette. 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 tartiflette that is made with bacon lardons. I’ve eaten 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…
*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 ‘Fermier’, which is matured for longer and the red is standard quality and a little milder. The red labelled Reblochon is the one normally used in cooking, but for this Tartiflette, I chose a green label for a slightly stronger and creamier taste. If you don’t want your cheese to overpower the dish or if it is at maturity, then use the younger and milder red label Reblochon.
Smoked salmon tartiflette
Ingredients
- 1 kg medium-sized waxy potatoes
- 1 bulb of fennel – sliced finely
- 1 small onion – sliced finely
- 200 g lardons of smoked salmon
- 300 g fresh spinach leaves – washed
- 200 ml 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
Instructions
- 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 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. Layer the spinach leaves, potato slices and smoked salmon mixture and finish with a layer of potato slices.
- Then slice the Reblochon cheese and lay this over the top to completely cover. Cook in the oven for around 25 – 30 minutes until the top is golden brown and bubbling.
Notes
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.
Smoked salmon Tartiflette recipe - pin this for your next Savoyard fix!
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As with all of your dishes, this looks positively mouth watering!
Thank you Cortney, I believe you can get Reblochon in Waitrose in the UK now!!
Uh oh … that is both very good and quite dangerous information. I shall report back if I find it!
Think these fusion dishes are fab!
Looks delicious! And healthier than the simpler more classic version! I’m going to have to try! Thanks for sharing the recipe!
Thank you, I hope you like it Maria – Bon Appetit!
Oh how delicious! Tartiflette is, as you say, already such a great dish, but made with smoked salmon and fennel I think I’ve died and gone to heaven. I am so making this! Thanks for sharing it with #AllAboutFrance
I hope you enjoy it! I love this fusion take on the traditional tartiflette!
The farm that make Baron Bigot have just made a new cheese called Redmond in English but it is similar to our French cheese Reblochon. It should be wonderful with this recipe. I am about to try it.
That’s good to hear, let me know how this turns out