Cheat’s salmon bakes

Name: Cheat’s salmon bakes
Yield: Serves 2
Cuisine: British recipes
Ingredients: 2 skinless sustainably sourced salmon fillets, cut into large chunks; 100g baby spinach leaves; 200g ricotta; 20g grated parmesan or Grana Padano; Zest and juice 1 small lemon; 50ml vegetable stock; 1 tbsp chopped fresh dill; 2 large, ready-made potato rösti

Easy
May 2009

Easy
May 2009

Test kitchen approved

Serves 2
Hands on time 15 min, oven time 20 min

A quick and easy version of a fish pie, these salmon bakes use crispy shop-bought potato röstis but you could use puff pastry for a more traditional result.

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Ingredients

2 skinless sustainably sourced salmon fillets, cut into large chunks
100g baby spinach leaves
200g ricotta
20g grated parmesan or Grana Padano
Zest and juice 1 small lemon
50ml vegetable stock
1 tbsp chopped fresh dill
2 large, ready-made potato rösti

Method

Heat the oven to 200°C/fan180°C/gas 6. Scatter the salmon over the base of 2 x 500ml ovenproof pie dishes.
Pour boiling water over the spinach leaves, to wilt, then refresh under cold water, squeeze dry and roughly chop. In a bowl, mix with ricotta, parmesan, the lemon zest and juice, vegetable stock and chopped fresh dill. Season well and divide between the dishes. Stir to mix together, then top with a potato rosti. Place in the oven for 15-20 minutes, covering with foil halfway, until the salmon is cooked through.