Cheat’s salmon bakes

Cheat’s salmon bakes
  • Serves icon Serves 2
  • Time icon 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.


  • 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


  1. Heat the oven to 200°C/fan180°C/gas 6. Scatter the salmon over the base of 2 x 500ml ovenproof pie dishes.
  2. 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.


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