Spinach, Potato and Salmon Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 teaspoons olive oil
- 1 onion (s)
- 400 g spinach leaves, frozen or fresh
- nutmeg
- salt and pepper
- 200 g salmon fillet (s)
- 1 teaspoon lemon juice
- 2 teaspoons semi-fat margarine
- 1 tablespoon flour
- 150 ml vegetable stock
- 2 tablespoon sour cream
- 1 teaspoon lemon peel
- 400 g potato (s), peeled
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water until cooked.
- Thaw the spinach and squeeze it out or wash the fresh spinach and cut it into small pieces. Finely dice the onions and sauté in a pan in the oil until translucent. Add the spinach and season with salt, pepper and nutmeg.
- Wash the salmon fillets, cut into cubes, drizzle with lemon juice and season with salt.
- Melt the margarine in a saucepan, dust with flour and stir well. Deglaze with broth, stir in sour cream and season with salt, pepper and lemon zest.
- Slice the potatoes and layer them in a baking dish. Cover with spinach, pour the salmon cubes over them and pour the sauce over them. Bake the casserole in the preheated oven on the middle rack at 175 ° C for about 25 minutes.
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