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Pour the milk into a large, heavy-based saucepan, add the cloves, bay leaves, onion, leek and
smoked salmon and heat over a low heat. When the milk is just about to reach simmering point,
carefully remove the smoked salmon with a slotted spoon and cool on a plate.
Add the potatoes to the milk and stir with a wooden spoon. Return to a simmer and cook, stirring
occasionally to prevent the potatoes from sticking, for 12 minutes, or until the potatoes are just
beginning to soften and the milk has thickened slightly from the potato starch. Remove the cloves
and bay leaves.
Add the herbs, mustard and pepper and stir well. Pour the mixture into a greased and base-lined
19cm / 7 1/2in shallow cake tin. Cover with a layer of grease proof paper and then foil and bake in
a preheated oven, 200ºC / 400ºF / Gas Mark 6, for 30 minutes
Remove from the oven and place a tin on top. Leave to cool for 20 minutes before turning out
onto a baking sheet. Put under a preheated hot grill to brown the top.
Cut the gratin into 6 wedges and serve with the smoked salmon, garnished with sprigs of
watercress.
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