Salmon au gratin with Apetina

  • Cook: 30 min
  • Servings: 4


  • 800 g salmon
  • 1 pinch of salt and pepper
  • juice from 1 lemon
  • 200 g Apetina® Classic Block
  • 100 ml plain yoghurt
  • 1 bunch dill


Baking the fish under a blanket of creamy Apetina results in much moister fish!


Serve with boiled, oven-roasted or mashed potatoes and some of your favourite veggies.

Salmon au gratin is a sure hit, a thoroughly delicious meal we make often. We prefer to frequent the local fishmonger, because it is much better quality, but also because we love to check out all the fine fish on display.

Preheat the oven to 200°C. Fresh fish is preferable. However, if you want to use frozen fish, make sure to thaw it first. Place the fish in an ovenproof dish lined with baking parchment. Sprinkle with salt, pepper and lemon juice. Mash the Apetina and combine with the yoghurt. Chop the dill and stir into the cheese mixture. Season with black pepper. Cover the fish with the cheese mixture and bake for 20-30 min., depending on the thickness of the fish. Serve the fish with good potatoes and your favourite vegetables.