Casserole with salmon, mashed potatoes and spinach is an incredibly tasty and aromatic dish in which all the ingredients complement each other perfectly. The delicate texture of mashed potatoes contrasts with juicy salmon, and spinach is a bright accent in the dish.

Summary

Ingredients

• Potatoes (medium) – 700 g (8-9 pcs.)
• Redfish (salmon) – 500 g
• Frozen spinach – 120 g
• Eggs (small) – 2 pcs.
• Onions – 80 g (1 pcs)
• Milk – 100 ml + if necessary
• Cream (15-20% fat) – 150 g
• Hard cheese – 50 g
• Butter – 35 g
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. Cut the potatoes into random pieces. Transfer the potatoes to a saucepan, cover with water and simmer over low heat. From the moment of boiling, cook the potatoes for about 15-20 minutes, until soft. Add salt to the pan 5-7 minutes before cooking.

   

2. Heat the milk until warm. Drain the water from the potatoes, add 20 g of butter and warm milk.
3. Use a crush to mash the potatoes into a smooth puree. (If the puree is thick enough, add some more milk.) Turn on the oven to heat up to 190-200 degrees.
4. Cut the onion into small cubes. In a skillet, melt the remaining butter (15 g) and sauté the chopped onion for 3-5 minutes, until tender.
5. Add spinach and sauté, stirring occasionally, until the spinach is completely thawed and excess moisture evaporated. (Frozen spinach can be added whole. If spinach is fresh, rinse, dry, and chop it. Fresh spinach can be sautéed for a few minutes until it loses volume.)
6. Free the fish from the skin and rinse. Remove all bones and cut the salmon into cubes.
7. Place the sliced ​​fish in an even layer in a deep baking dish (I have a glass dish measuring 20×25 cm). Spread the fried spinach and onion over the fish.

   

8. Prepare the fill. To do this, combine 80 g of cream, eggs, salt, and ground pepper in a deep bowl. Loosen with a fork. Pour the sauce over the fish and spinach.

   

9. Next, layout a layer of mashed potatoes evenly, smooth (you can make a pattern on top with a fork), and send to an oven preheated to 190-200 degrees for 25-30 minutes (until a light crust appears).
10. Grate the cheese on a fine grater and combine with the remaining cream (70 g). Stir.
11. Remove the casserole from the oven and spread the cheese and cream mixture on top. Return the mold to the oven and bake for another 10-15 minutes, until a golden cheese crust appears.
12. Delicious and tender casserole with salmon, mashed potatoes, and spinach is ready. This casserole can be prepared both for a family dinner and served on a festive table.

    

Bon Appetit