Scottish Salmon Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spinach leaves, (frozen)
- 400 g potato (s), (mainly waxy)
- 1 onion (s)
- 2 tablespoon butter
- salt and pepper
- 1 bunch dill
- 2 egg yolks
- 4 tablespoon crème double or crème fraîche
- 1 tablespoon mustard, medium hot
- Butter, for the mold
- 600 g salmon fillet (s) in one piece (skinless)
Print Recipe
Pin Recipe Instructions
- Thaw the spinach, squeeze it out and roughly chop it. Slice the peeled potatoes and cook in salted water for 4 minutes. Rinse cold in a colander.
- Dice the onion and sauté in butter until translucent. Add spinach, season with plenty of salt and pepper and heat for 2 minutes. Pour off any brew that may have formed.
- Preheat the oven to 200 °.
- Chop the dill into small pieces. Mix the egg yolks, crème double and mustard with the dill and season with salt and pepper.
- Grease the baking dish and spread the spinach in it. Rub salmon with salt and pepper, place on top of the spinach. Spread the potatoes in a fan shape and spread the egg cream on top.
- Bake the salmon in the oven on the middle rack at 200 ° for approx. 35 minutes.
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