The grated, roasted potato recipe gives a good savoury crunch on top of the creamy salmon and spinach underneath.
Serves 6
Takes just over 1 hour
Per serving:
515kcals
40.6g fat (18.3g saturated)
23.8g protein
14.4g carbs
2.7g sugar
0.3g salt
1. Par-boil the potatoes for 8 minutes, then drain and set aside to cool. Dry the pan, return to a medium heat and add the oil. Add the onion and cook for 7 minutes, stirring, until softened. Add the garlic, cook for 1 minute, then add the spinach and cook, stirring, until just wilted down. Tip into a deep, 1.3-litre baking dish and spread the mixture across the base.
If you eat at different times in the evening, make portions that can be baked when needed - especially for children. Freeze any leftovers for up to 3 months. You can also prepare the bake and freeze the whole thing, uncooked, for up to 3 months.
2. Preheat the oven to 220°C/fan200°C/gas 7. Place the salmon strips neatly in 1 layer across the spinach mixture. In a bowl, mix the cream, lemon zest and dill or parsley and season well. Pour all over the salmon, spinach and onion base.
3. Remove the peel from the potatoes with your fingers, and coarsely grate the potatoes directly onto the creamy salmon in a craggy layer. Drizzle with a little olive oil, season to taste and place on a baking sheet. Bake for 30 minutes, or until it's bubbling and the potato is deep golden and crispy. Serve with steamed mangetout or fine green beans.
© delicious. magazine
Chilean Chardonnay will give the ripeness needed to stand up to these fairly rich flavours.
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