John Myers
Potato-salmon-spinach Casserole
The perfect potato-salmon-spinach casserole recipe with a picture and simple step-by-step instructions.
- 900 g Spinach
- 2 piece Onion
- Nutmeg
- Pepper from the grinder
- Instant broth
- 600 g Boiled potatoes
- 500 g Salmon fillet without bones
- 0,5 piece Lemon
- Pepper from the grinder
- 1 a cup Sour cream
- 1 piece Garlic clove crushed
- Salt
- 100 Size Grated cheese
- Boil the potatoes (some from the previous day are also good) peel and cut into thin slices. Thaw the spinach (I had frozen creamed spinach). Roughly chop the onions and sauté in a little olive oil. Add the spinach and season well with pepper, broth and nutmeg. Let something boil down – so that it is no longer so runny.
- Cut the salmon fillet pieces in half lengthways and season with lemon juice and pepper. Mix the sour cream with the pressed garlic clove and season with salt. Put the spinach, potatoes, salmon and sour cream etc. in a baking dish. The final layer should be spinach and sour cream. Sprinkle some cheese on top and at 180 degrees
- Sizzle in the oven for about 35-40 minutes in the oven. FINISHED!!!
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