Hachis Parmentier au saumon fumé et patate douce

Smoked Salmon and Sweet Potato Cottage Pie

Preparation: 25 minutes • Cooking time: 35 minutes

Ingredients for 4 people

  • 500 g sweet potatoes
  • 300 g smoked salmon
  • 1 leek
  • 1 shallot
  • 10 cl double cream
  • 30 g butter
  • 50 g grated Parmesan
  • 1 tablespoon olive oil
  • ½ lemon
  • A few sprigs of dill
  • Salt
  • Pepper

Preparation

For the sweet potato mash

  1. Peel the sweet potatoes and cut them into evenly sized pieces.
  2. Cook them in a saucepan of salted boiling water for about 15 to 20 minutes, until very tender.
  3. Drain and mash using a potato masher.
  4. Add the butter and cream. Stir until smooth and creamy. Season with pepper and adjust the seasoning if necessary.

For the smoked salmon filling

  1. Finely slice the leek and shallot.
  2. Heat the olive oil in a frying pan, then cook the shallot and leek over low heat for about 10 minutes.
  3. Cut the smoked salmon into strips and add it off the heat. Flavour with a few drops of lemon juice and some chopped dill.
  4. Mix gently to preserve the texture of the salmon.

For assembling

  1. Preheat the oven to 200 °C.
  2. Divide the smoked salmon mixture between a large baking dish or four individual dishes.
  3. Generously cover with sweet potato mash.
  4. Sprinkle with grated Parmesan.
  5. Bake for about 15 minutes, then brown under the grill for a few minutes.
  6. Sprinkle with fresh dill before serving.

Preparation tip

The cottage pie can be prepared a few hours in advance and kept in the refrigerator before being browned at the last moment. For a more refined presentation, prepare it in small individual dishes.

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