John Myers
Ingredients for 1 servings:
- 185 g potatoes (3 small)
- 100 ml homemade vegetable broth
- 130 g salmon (frozen wild salmon)
- 300 g spinach (frozen), thawed
- 2 shallots, alternatively regular onions
- 100 g cheese, grated, Emmental 45%
- 1 dashes lemon juice, fresh
- Sea salt, from the mill
- Pepper, colorful, from the mill
- some nutmeg, freshly grated
- Fat, for the casserole dish
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
baked potato, wild salmon and spinach casserole
Grease a baking dish and pour in the broth. Peel the potatoes, then grate them into the broth and season with pepper. Preheat oven to 200°C (top/bottom heat). Place the frozen wild salmon on top of the potatoes, drizzle with lemon juice, and season with a little pepper. Spread the thawed spinach over the salmon and potatoes in the dish, sprinkle with salt, pepper, and nutmeg. Peel the onions, thinly slice them, and arrange them over the spinach. Sprinkle with cheese and bake on the middle rack of the oven for 20 minutes. Then reduce the heat to 150°C (300°F) for another 20 minutes. Now it’s ready to serve.
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