John Myers
Spinach and Salmon Gratin
The perfect spinach and salmon gratin recipe with a picture and simple step-by-step instructions.
- 150 g Spinach leaves
- 4 Pc Medium-Sized vine tomatoes
- 1 Pc Yellow chilli pepper
- 4 Pc Dried apricots
- 3 Pc Salmon fillets (approx. 150g each)
- 8 leaves Filo pastry
- 4 Pc Eggs
- 4 Herb butter
- 1 Pc Lemon
- 1 Salt
- 1 Black pepper
- 1 Sunflower oil
- Preheat the oven to 180 ° C (top / bottom heat).
- Cut the fresh salmon fillets into cubes. Halve and core the chilli pepper, chop it into small pieces. Mix a little sunflower oil, the chillies, lemon zest and juice well and season well with salt and pepper. Place the pieces of fish next to each other on a large plate and spread the oil mixture over it, let it steep a little.
- Wash the spinach and shake dry, transfer to a bowl. Core and roughly dice the tomatoes, add to the spinach. Quarter the dried apricots, also add to the spinach. Mix everything together, season with salt and pepper.
- 4 Smear small, round casserole molds with oil and add the “spinach salad” – attention: the molds must not be too full! Spread 3-5 flakes of herb butter on each.
- Separate the eggs, whisk the egg yolks.
- Cut the filo pastry sheets according to the casserole dishes, leaving an edge of approx. 1 cm. Brush the edges of the molds with egg yolk and carefully place a sheet of filo pastry on top of each, pressing lightly on the edges. Brush the egg again and place another sheet of filo pastry on top. Proceed in this way until there are four filo pastry sheets on each mold. Brush all over again with egg yolk from above.
- Put the casserole dishes in the hot oven and bake for about 25 minutes.
- TIP: It is essential to serve it closed, as an incredibly great, intense smell emanates when you cut it!
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