Fennel Salmon Gratin

Clean and rinse the fennel, trim the greens and chop finely. Cut fennel bulbs into slices, blanch briefly in salted water, cool and drain well.

Remove peel from potatoes, rinse and cut into thin slices. Place fennel and salmon slices in a greased gratin dish and layer potato slices on top.

Spread “Erdapfel mal anders” evenly on top and bake in a heated oven at 200 degrees (gas mark 3) for about 50 minutes.

Serve sprinkled with fennel greens.

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