John Myers
Ingredients for 2 servings:
- 450 g potatoes
- 200 g salmon
- 1 tbsp breadcrumbs
- 10 g butter
- 125 g spinach
- 2 eggs
- 250 ml milk
- salt and pepper
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Variation of Swedish salmon pudding
Cut the potatoes into thin slices and blanch them in boiling salted water for 2 minutes. Brush a shallow, ovenproof dish with butter and sprinkle with breadcrumbs. Place one-third of the potato slices on the bottom of the dish. Arrange half of the sliced salmon on top of the potatoes, along with half of the spinach. Season with pepper. Then add another third of the potato slices to the dish. Then add the remaining salmon and spinach and season with pepper. Finally, scatter the remaining potatoes on top. Beat the eggs with the milk and season with salt and pepper. Pour the egg wash over the casserole. Bake at 175 degrees Celsius on the middle shelf for 35 to 40 minutes until golden brown. You can also turn on the broiler at the end.
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