We might have had a brief sneak peek of Spring, but the urge for comfort food hasn’t yet been replaced by craving for some sort of horrific beetroot and alfafa salad (along with a small internal worry about having to wear a swimsuit on a public beach again).
This salmon, cream and potato bake ticks all those Sunday Night Supper boxes, and yep, we have made it for the last three weeks running; even my nine-year old son goes back for third helpings which is always a good sign of a recipe worth keeping. It can be assembled the day before you need it (in which case I’d hold off sprinkling on the cheese until you are just about to bake it), or frozen before baking.
- 700g salad potatoes, washed and thinly sliced
- 125g of smoked salmon, torn into pieces.
- 1 bag of baby spinach, washed
- 100ml dry white wine
- 142ml pot single cream
- 15g pack fresh dill, chopped
- 50g grated Gruyère cheese
- Preheat the oven to 190°C, gas mark 5. Cook the potatoes in boiling water for 4-5 minutes, until just tender but not breaking up. Drain and refresh under cold water.
- Place the spinach in a colander and pour over a kettle of boiling water until the spinach has wilted. Leave it to cool then squeeze out the excess water.
- Brush a little melted butter or olive oil over the base of a 20cm x 30cm ovenproof dish, then layer with half of the potatoes. Now spread over half the spinach and half the salmon, spreading it out evenly.
- Add another layer of potatoes, the rest of the spinach and salmon, then finish with a final topping of potato.
- Mix together the cream and wine, then pour over the top. Season well then arrange the cheese evenly all over.
- Bake for 45-50 minutes until the topping is crisp and golden. Serve with steamed sugar snap peas and a sprinkle of fresh dill