|5 g||dill (fresh)|
|5 g||chervil (fresh)|
|75 g||crème fraiche|
|100 g||shredded cheese|
Chablis is a beautiful wine with ripe fruits on the nose and a creamy, full mouthfeel that’s replete with tropical notes. It caters to both the salmon and crème fraiche in this dish perfectly.
Cut broccoli into bite-sized florets. Then, fill a large saucepan half full with salted water, bring to a boil, and blanch broccoli for approx. 2 – 3 min. Drain and set aside.
Cut potatoes into thin medallions. Then, fill a large saucepan with salted water, bring to a boil, add potatoes, and blanch for approx. 5 min. Cut lemon in half, juice one half, and then cut the other into wedges. Next, mix together half of lemon juice and salmon in a large bowl. Season with salt and pepper and then cut into bite-sized pieces. Finely chop dill and chervil.
In a small bowl, mix together crème fraiche, herbs, rest of the lemon juice, and water until fluid and creamy.
Preheat oven to 200°C/400°F. Grease a baking dish with a bit of butter. Add potato slices and season with salt and pepper. Then, layer salmon and broccoli on top, followed by crème fraiche sauce and cheese. Bake in preheated oven at 200°C/400°F for approx. 25 – 30 min. until golden brown. Serve warm with lemon wedges on the side. Enjoy!