Smoked salmon and kohlrabi gratin

Smoked salmon and kohlrabi gratin

If you've never tried kohlrabi before, here's your chance! This versatile vegetable majorly contributes to this dish with its potatoish texture and earthy notes. Together with smoked salmon it makes this gratin a tasty low-carb adventure.

Smoked salmon and kohlrabi gratin

If you've never tried kohlrabi before, here's your chance! This versatile vegetable majorly contributes to this dish with its potatoish texture and earthy notes. Together with smoked salmon it makes this gratin a tasty low-carb adventure.
USMetric
4 servingservings

Ingredients

  • 2½ lbs 1.1 kg kohlrabi, peeled and thinly slicedkohlrabis, peeled and thinly sliced
  • 2 (8 oz.) 2 (220 g) yellow onion, thinly slicedyellow onions, thinly sliced
  • 6 6 eggeggs
  • 123 cups 400 ml heavy whipping cream
  • salt and pepper
  • 1 lb 450 g smoked salmon, thinly sliced
  • 3 oz. 85 g butter
  • 2 oz. 55 g pea sprouts (optional)
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Boil kohlrabi in lightly salted water for 10-15 minutes or until the slices are soft. Roll the kohlrabi in a dish cloth to squeeze any excess water before layering.
  3. Whisk together eggs and cream, season with salt and pepper. Place kohlrabi, onion, salmon and half of the egg mixture in four layers in a well-greased oven-proof pan. Finish with a layer of kohlrabi and pour over the rest of the egg mixture.
  4. Bake in the oven for 60 minutes or until the egg mixture has set and the gratin has a nice golden color.
  5. Melt butter on medium heat in a skillet until amber-colored.
  6. Serve gratin with browned butter and pea sprouts.

Tip!

Instead of kohlrabi you can also use daikon, turnip or rutabaga.

Feel free to prepare the gratin the day before serving. It will have a better consistency and the flavors will be more intense. Heat on low heat in the oven (preferably under aluminium foil) or in the microwave.

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6 comments

  1. Todd
    Just made this for dinner tonight. It is absolutely wonderful. I had smoked some salmon over the weekend and was looking for something to do with the leftovers. What a treat. Thank you for this recipe.
  2. Andrea
    This recipe was pretty good. A little fishy, but good.
    A couple observations:
    It would have been good to instruct the cook to squeeze out the kohlrabi after boiling because it was a little watery.
    if salmon is not your thing, sliced ham or bacon seems like a good alternative with parmesan cheese.
  3. Katrina Browning
    Thanks for the tip, Andrea, about squeezing out the water. I rolled the kohlrabi and onions in a dish cloth to squeeze any excess water before layering. I wasn't sure how big a dish to put this on based on all the layering but it turned out fine in a 20x20cm square dish. More tasty than I expected!
  4. Fabiane
    I loved this! To me it tasted just like as if it were made with potatoes! 😊
  5. heidi
    What would be best for this recipe - cold or hot smoked salmon? Normally I am not fond of cold smoked and don't know how it would be after being warmed up in the oven.
    What did others use?
    Reply: #6
  6. Kerry Merritt Team Diet Doctor

    What would be best for this recipe - cold or hot smoked salmon? Normally I am not fond of cold smoked and don't know how it would be after being warmed up in the oven.
    What did others use?

    Hi, Heidi! You can use whichever you prefer.

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