I love comforting dishes like this leek and salmon gratin! Rich in flavour and perfectly balanced, it's ideal for warming hearts during the winter, but you'll want to make it year-round because it’s so delicious. Perfect when served with a green salad.
Ingredients
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300 g (1 package) silken tofu
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60 ml (¼ cup) 1% cottage cheese
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60 ml (¼ cup) 1% milk
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7.5 ml (½ tbsp) old-fashioned mustard
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5 ml (1 tsp) olive oil
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1 clove garlic, finely chopped
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4 small leeks, cleaned and sliced into rounds
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8 small potatoes, thinly sliced
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Pepper and salt, to taste
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125 ml (½ cup) light grated cheese
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60 ml (¼ cup) grated Parmesan
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2 skinless salmon fillets (170 g each), diced into small cubes
Preparation
- Place the oven rack in the centre and preheat the oven to 350°F (180°C).
- In a food processor, combine the tofu, milk, cottage cheese, and mustard. Blend until smooth and homogeneous.
- In a large non-stick pan over medium-high heat, soften the leeks and garlic in the oil. Add the potatoes and tofu mixture. Season to taste and stir gently. Bring to a boil, then simmer on low heat for 5 minutes, stirring frequently.
- Pour the mixture into a gratin dish. Add the salmon cubes and top with grated cheese.
- Bake for 45 minutes, or until the potatoes are tender and the cheese is golden.
Notes
Keeps for 3-5 days in an airtight container in the refrigerator or up to 3 months in the freezer.
You can also use leftover cooked fish or canned salmon for a more tender result.
