SALMON & POTATO BAKE
- 1kg floury potatoes, cut into 3mm slices
- 1 tbsp olive oil
- 1 large red onion, sliced
- 1 tbsp plain flour
- A few handfuls of baby spinach (didn’t have fresh spinach, so used frozen)
- Butter, for greasing
- 3 salmon fillets, sliced
- 200ml double cream (didn’t have double cream so switched for mascarpone)
- 50g grated Gruyère (used a mix of provolone & parmesan)
- Preheat the oven to 180°C/fan160°C/gas 4. Bring a pan of salted water to the boil, then simmer the potatoes for 2-3 minutes. Drain and set aside.
- Heat the olive oil in a frying pan and gently fry the red onion for 5 minutes, then stir in the flour and season well. Add the frozen spinach to the onions and gently heat until defrosted and cooked through.
- Butter an ovenproof dish and layer up the potatoes, onion and spinach with the broken up salmon, ending with a layer of potato.
- Heat the mascarpone until it liquifies, then pour over the bake. Sprinkle with the cheese and bake for 20-30 minutes, until golden and bubbling.
I think that if we make this again, the double cream will make a difference – mascarpone was fine, but I think the cream would just blend in a little better. It’s definitely a winter warmer and it’s a nice end-of-the-week meal as the salmon makes it feel just a little bit luxurious and more of a treat. If you make it, enjoy 🙂