Spinach – salmon – potato casserole

Ingredients for 4 servings:

• 10 m.-sized potatoes
• 500 g leaf spinach or creamed spinach
• 375 g salmon fillet(s)
• 2 onions
• 2 garlic cloves
• 100 ml vegetable stock
• 1 tbsp lemon juice
• 6 tbsp crème fraîche
• 100 g cheese, grated
• salt and pepper
• lots of nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Boil the potatoes in their jackets, peel them, and slice them. Peel, dice, and sauté the onions and garlic. Add the spinach and season with salt, pepper, and plenty of nutmeg. Pour in the vegetable stock and simmer for 5 minutes over low heat. Cut the salmon into pieces, add lemon juice, and season with salt. Place half of the potato slices in a baking dish. Arrange the spinach and salmon on top and cover with the remaining potato slices. Mix the crème fraîche with the cheese and pour over the casserole. Bake in a preheated oven at 180°C on the middle rack for about 30 to 40 minutes until golden brown. Serve immediately.