Zucchini, potato and fresh salmon gratin

Turn the oven on to 200 °C, convection if you have it.

Peel the 470 g of potatoes, cut them into 3 mm slices and drop them into a saucepan of salted boiling water. Cook for 8 min, then drain in the colander.

Cut the 230 g of zucchini into half-moons, slice the onion and cut the 230 g of salmon into 2 cm cubes, skin and bones removed.

Melt the 15 g of butter in a skillet over medium heat, then sauté the onion for 3 min. Add the zucchini and cook for 5 min, stirring, with salt and pepper.

In the baking dish, spread out the potatoes, then the zucchini and onion, and finally the salmon cubes. Season lightly with salt and pepper.

Mix the 16 cl of crème fraîche with the pinch of nutmeg, salt and pepper, then spoon the cream over the whole dish.

Scatter the 60 g of shredded cheese over the gratin.

Bake for 20 min at 200 °C, until the top is golden and the salmon is cooked through, opaque and not translucent.