There’s something irresistibly comforting about the golden crust of a gratin, especially when it’s filled with tender endives, rich smoked salmon, and a velvety lemon cream sauce. This Endive Gratin with Smoked Salmon, Lemon Cream, and Cheese is a delightful blend of flavors that comes together in just under an hour. The sweetness of the endives perfectly balances the smoky richness of the salmon, making it a standout dish for any occasion.
This recipe is perfect for busy weeknights or elegant dinner parties. Whether you’re looking to impress guests or treat yourself to a special meal, this dish delivers. You can also prepare the gratin ahead of time and simply bake it when you’re ready to serve.
Why You’ll Love This Recipe
- The combination of smoked salmon and lemon cream adds a sophisticated flavor profile.
- Crisp-tender endives provide a delightful texture contrast to the creamy sauce.
- It’s a one-dish wonder that saves on cleanup time.
- Baking creates a beautifully golden and bubbling cheese topping.
What You’ll Need
Gather these ingredients to make this delightful dish.
For the Endives
- 6 endives, trimmed
- 30 g butter
- 1 tbsp sugar
- 1 clove garlic, minced
For the Cream Sauce
- 200 ml heavy cream
- 1 lemon, zest and juice
- Salt, to taste
- Pepper, to taste
- Nutmeg, a pinch (optional)
For the Topping
- 200 g smoked salmon, sliced
- 100 g cheese, grated (Emmental or Comté)
Substitution for heavy cream: use half-and-half if desired.
Substitutions & Swaps
- Endives can be replaced with radicchio.
- Smoked salmon can be switched out for cooked chicken.
- Emmental cheese works well with Gruyère.
- You can use white wine instead of lemon juice for a different flavor.
How to Make It
Here’s how to put this dish together beautifully.
1. Preheat
Preheat the oven to 180 °C.
2. Prepare the Endives
Cut the base off the endives and remove any damaged leaves.
3. Sauté
Melt the butter in a large skillet over medium heat. Add the endives and sprinkle with sugar. Cook until slightly golden, about 8-10 minutes.
4. Season
Add the minced garlic, season with salt and pepper, and cook for another minute.
5. Mix the Cream Sauce
Pour in the heavy cream, adding lemon juice and zest. Stir to combine, and add a pinch of nutmeg if desired.
6. Assemble
Place the endives in a baking dish. Layer the smoked salmon strips evenly over the endives.
7. Add Sauce
Pour the lemon cream sauce over the smoked salmon and endives.
8. Top with Cheese
Sprinkle the grated cheese generously over the top.
9. Bake
Place in the preheated oven and bake for 20-25 minutes, or until the cheese is golden and bubbling.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture will change.
Reheat: Microwave on high for 2-3 minutes or until heated through.
Tips for Best Results
- Ensure the endives are thoroughly dried after rinsing to avoid extra moisture in the dish.
- Adjust the seasoning of the cream sauce to your taste before pouring it over the endives.
- For extra flavor, add fresh herbs like dill or parsley to the sauce.
- Keep an eye on the cheese while baking to prevent burning.
Serving Suggestions
- Serve with a crisp green salad for a light meal.
- Pair with a glass of dry white wine for an elegant touch.
- Consider crusty bread on the side to soak up the creamy sauce.
