Gratin of Spinach and Smoked Salmon
Gratin of Spinach and Smoked Salmon



  • 1.2 kg of spinach leaves
  • 6 lightly smoked salmon fillets, skin removed
  • 300ml heavy cream
  • 15g butter
  • Preheat the oven to 160C. Wilt the spinach in a large saucepan with a splash of water, tip into a colander to drain, and then squeeze out as much moisture as you can with your hands. Chop the spinach, then toss in a saucepan with melted butter. Season with salt and pepper, then lay the spinach on the bottom of a 30cm x 20cm gratin dish, and arrange the fish fillets on top.
  • Heat up the cream in a small saucepan, then pour it all over the salmon and spinach. Bake for 35 mins, or until golden and bubbling. Serve with whatever sides you fancy. Delicious!
45 mins
6 serving

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