Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 10 medium potato (s)
- 500 g spinach leaves or creamed spinach
- 375 g salmon fillet (s)
- 2 onions)
- 2 cloves garlic)
- 100 ml vegetable stock
- 1 tablespoon lemon juice
- 6 tablespoon crème fraîche
- 100 g cheese, rated
- salt and pepper
- a lot nutmeg
Print Recipe
Pin Recipe Instructions
- Boil jacket potatoes, peel and cut into slices. Peel, dice and sauté the onions and garlic. Add the spinach and season with salt, pepper and plenty of nutmeg. Pour in the vegetable stock and cook for 5 minutes over low heat.
- Cut salmon into pieces, acidify with lemon juice and season with salt.
- Put half of the potato slices in a baking dish. Spread the spinach and salmon on top and cover with the remaining potato slices. Mix the crème fraiche with the cheese and add to the casserole.
- Bake in the preheated oven at 180 ° C on the middle rack for about 30 to 40 minutes until golden yellow. Serve immediately.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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