Salmon and spinach rösti bake can be served with your choice of fresh green vegetables.
Ingredients
- 2 medium waxy potatoes, such as Nadine or Desirée, unpeeled
- 1 tbsp olive oil, plus extra for drizzling
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 225g bag baby leaf spinach
- 600g (about 4) salmon fillets, skinned, boned and halved lengthways
- 284ml carton double cream
- Finely grated zest of 1 small lemon
- Good handful of chopped fresh dill or parsley
Method
- 1. Par-boil the potatoes for 8 minutes, then drain and set aside to cool. Dry the pan, return to a medium heat and add the oil. Add the onion and cook for 7 minutes, stirring, until softened. Add the garlic, cook for 1 minute, then add the spinach and cook, stirring, until just wilted down. Tip into a deep, 1.3-litre baking dish and spread the mixture across the base.
- 2. Preheat the oven to 220°C/fan200°C/gas 7. Place the salmon strips neatly in 1 layer across the spinach mixture. In a bowl, mix the cream, lemon zest and dill or parsley and season well. Pour all over the salmon, spinach and onion base.
- 3. Remove the peel from the potatoes with your fingers, and coarsely grate the potatoes directly onto the creamy salmon in a craggy layer. Drizzle with a little olive oil, season to taste and place on a baking sheet. Bake for 30 minutes, or until it’s bubbling and the potato is deep golden and crispy. Serve with steamed mangetout or fine green beans.
Nutritional info
Per serving: 515kcals, 40.6g fat (18.3g saturated), 23.8g protein, 14.4g carbs, 2.7g sugar, 0.3g salt
Chef's tip
If you eat at different times in the evening, make portions that can be baked when needed - especially for children. Freeze any leftovers for up to 3 months. You can also prepare the bake and freeze the whole thing, uncooked, for up to 3 months.
Wine Recommendation
Wine note: Chilean Chardonnay will give the ripeness needed to stand up to these fairly rich flavours.