Spinach – Salmon – Potato Casserole
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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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