A picture of Delia's Mini Smoked Salmon and Grana Padano ‘gattò' (pies) recipe

Mini Smoked Salmon and Grana Padano ‘gattò' (pies)

This recipe has been created by Francesco Mazzei, owner of the restaurants Sartoria, Radici and Fiume in London.

The Grana Padano Protection Consortium is a non-profit organisation, which brings together producers and curers to protect and promote Grana Padano PDO cheese worldwide.

Versatile, nutritious and full of flavour, Grana Padano invites you to share the love of food this summer with their recipes made for friends and family.

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For more details on the characteristics, nutritional values and consorzio (non-profit organisation for producers and curers to protect and promote Grana Padano PDO cheese worldwide) visit granapadano.it

Serves 12 portions - 6 people Preparation Time: 40 Minutes Difficulty: Easy

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  • method
  • Ingredients


Boil the potatoes in salted water for around 10-15 minutes until soft and then drain the water and mash them with the milk.

Then add half the Grana Padano and nutmeg to make a smooth purée.  Grease 12 small oven-proof bowls or ramekins with half the butter and line them completely with half the breadcrumbs. Spread half (or more) of the mashed potato into the bowls and then add the mozzarella, Grana Padano and smoked salmon (keep some for decoration). Top with the remaining mashed potatoes then even it out so that the surface is nice and flat. Sprinkle the bowls with the rest of the breadcrumbs and add a little butter to the top of the breadcrumbs to help the breadcrumbs brown.

Bake in an oven (at 180 °C) for about 10 minutes. Top with the remaining fresh smoked salmon and chopped chives to serve.


1 tbsp olive oil
200g Fior di Latte mozzarella, chopped
100 g Grana Padano Riserva, grated
500 g potatoes (or 400g pre-prepared mashed potato)
100 ml whole milk
1 pinch of nutmeg
35 g butter
150 g smoked salmon, chopped
2 tbsp chives
40 g breadcrumbs

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