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Easy Smoked Salmon, Potato and Dill Bake

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Ingredients
  

  • 700 g salad potatoes washed and thinly sliced
  • 125 g smoked salmon torn into pieces
  • 1 bag of baby spinach washed
  • 100 ml dry white wine
  • 142 ml pot single cream
  • 15 g pack fresh dill chopped
  • 50 g grated Gruyère cheese

Instructions
 

  • 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