John Myers
Ingredients for 1 servings:
- 120 g spinach (spiced spinach), frozen
- 15 g cream cheese
- 50 g smoked salmon
- 6 croquettes, from the previous day
- 30 g cheese, grated
- possibly milk
- salt and pepper
- Nutmeg, freshly grated
- possibly garlic powder
- some fat for the mold
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Single recipe, leftover utilization
Preheat the oven to 180°C fan/convection oven. Defrost the spinach and heat gently. Stir in the cream cheese and melt (I do this in the microwave). Season with salt, pepper, nutmeg, and garlic, if desired. If the mixture is too thick, add a little milk. Dice the smoked salmon and stir in. Mash half of the croquettes with a fork and place in a greased baking dish. Halve the other half and set aside. Spread the spinach over the crushed croquettes. Arrange the remaining halved croquettes, crispy side up, on top of the spinach. Sprinkle with grated cheese, skipping the croquettes. Bake in the preheated oven on the middle rack for about 20 minutes.
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