Gratin with potatoes and two kinds of salmon

Ingredients
1.5 kg potatoes
30 g butter
50 cl creme fraîche (a lightly soured cream)
2 onions
300 g fresh salmon
300 g smoked salmon
125 g grated cheese
salt and pepper for seasoning

Preparation

• Preheat the oven to 180 C.
• Peel the potatoes and cut them in very thin slices
• Put the potatoe slices in a bowl and season them with salt and pepper
• Mix everything with your fingers
• Peel the onions and cut them in slices
• Spread butter in a casserolPut one layer of potatoes, one layer of onions, and a layer of smoked salmon, followed by another layer of potatoes, one layer of onions and a layer of fresh salmon and put a last layer of potato on top
• Cast the creme fraîche on top and top it with the grated cheese.
• Put everything into the oven for 1 hour 15 minutes.

Find a lot more ways how to cook salmon in the Most Delicious Fish Recipes

Halloumi Cheese

Image by piedromolinero via Flickr

Halloumi cheese is a white cheese, traditionally made from sheep's and goat's milk. The cheese with its typical layered texture has a salty flavour, which comes from the brine that is used for preservation. Oftentimes you will be able to find halloumi cheese garnished with mint, which is, besides for the taste, also used as a sort of conservation cause of its anti-bacterial effect. Because of its higher melting point than other cheese, Halloumi cheese is a suitable cheese for frying and grilling. Thus you will find the use of grilled Halloumi in a lot of recipes.

• Halloumi Delight - delicious recipe! « Laurence Miall
• Good things: Halloumi with chilli
• Grilled Cheese » Mary Dan Eades, M.D.
• Veggie Belly: Peri-Peri Grilled Halloumi & Portobella Pita with Chilli Jam
• Quick lunch
• Grilled Halloumi with caramelized Fennel
• Meat Loaf, with halloumi and vegetables
• Grilled Halloumi with oozing Egg and Mint
• Peri-Peri Grilled Halloumi & Portobella Pita with Chilli Jam

Originally from Cyprus and the Eastern Mediterranean, Halloumi cheese can be bought nowadays in most delicatessen shops around the world. Just be aware, the industrial produced Halloumi today might contain, in addition to the sheep and goat milk, a percentage of cow milk, which reduces the cost of production. A side effect is the big influence on the taste as well as on the grilling effect.

Nevertheless, the best result in taste you will experience when preparing halloumi on a grill rather than in a fry pan and I would even recommend the use of a charcoal grill for optimal results. Weber grills are regarded to have the best quality in the business. Thus, if you are looking to buy a grill, go ahead and buy a Weber grill, care for yourself and for everyone you prepare Halloumi for. You won’t regret it.