Norwegian Salmon Gratin with Basil Topping

Norwegian Salmon Gratin with Basil Topping

Fish gratin is a favorite for both big and small. In this recipe the topping is made of basil, loaf and garlic instead of breadcrumbs.

Difficulty Easy
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Number of servings

Bechamel sauce


Raw carrot salad

Serve with


  • Preheat the oven to 180 °C.

  • Cook macaroni as instructed on the package.

  • Cut salmon in dices and fry in a pan with a little butter until golden. Season with a little salt and put aside. 

Bechamel sauce

  • Melt butter, add flour and dilute with milk while whipping to a even sauce.

  • Finely chop shallot and add to the sauce.

  • Boil and taste with salt, cayenne pepper and nutmeg.

  • Leave to cool, and whip the egg white stiff.

  • Add egg yolk to the sauce and gently add the egg white.

  • Grease a oven-proof dish and put salmon, macaroni and sauce in layers.


  • Cut the crusts of the loaf and put in a food processor with garlic and basil until a even crumbling mix.

  • Spinkle the topping over the grain and bake in the oven until golden on top, about 20 minutes.

Carrot salad

  • Grate carrot, swede and apple.

  • Mix water, vinegar, sugar and lemon juice in a bowl and mix with the grated vegetables. Make sure the dressing is mixed well in.

  • Cover with plastic and set cool until serving.

Serve the salmon gratin with carrot salad and mashed potatoes.
Tip: In this recipe you can also use other types of fish such as cod, saithe, wolffish and haddock.