Salmon & Spinach Rosti Bake

This has become a firm favourite in my household, as it combines two ultra-healthy ingredients which go really well together – salmon and spinach. Salmon is rich in Omega 3s, which are believed to reduce the risk of heart disease and cancer, while spinach contains iron, calcium, and a long list of other valuable properties said to protect against heart disease, cancer and osteoporosis.

Once assembled, Salmon and Spinach Rosti Bake takes only half an hour in the oven, so it’s handy for guests. The assembling takes a bit of time, however.

To serve 3 – 4 people you will need:

Potatoes – preferably waxy – four or five

One large onion, sliced

Two garlic cloves, crushed

Olive oil

Frozen spinach

Two salmon fillets

Some cream or soured cream

Juice (and zest) of half a lemon (or more to taste)

Parsley or dill (fresh or dried)

(You’ll note I’m not very good at giving exact amounts – that’s just not the kind of cook I am. Frankly, it’s not hard to guess.)

  1. Turn your oven to 200 degrees Centigrade or 400 degrees Fahrenheit.
  2. Defrost your spinach – I tend to do this in the microwave.
  3. Cook your potatoes – I put them in the microwave for five to six minutes, but if you prefer water in a pan, that’s fine. Once they’re cooked leave them to cool – you’ve still got to peel them.
  4. Gently fry your sliced onion in some olive oil until it softens and add the spinach and garlic. Once they’re all mixed together, tip the lot into an ovenproof dish.
  5. Place your salmon fillets on top – I usually cut them in half cross ways and allow half a fillet per person.
  6. Mix your cream or soured cream with some the lemon juice (and zest if you fancy) and add your parsley or dill. Pour on top of the salmon.
  7. Now comes the fun part. Peel your potatoes and grate them on top of the salmon cream mix. It should look rough and bumpy. Drizzle a little oil on top and place in the oven for 30 minutes, until the potatoes look suitably golden. Be careful not to cook it for much longer, though, or the salmon will dry out.


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Comments 2 comments

SimeyC profile image

SimeyC 6 years ago from NJ, USA

Sounds really nice.

BTW what's a waxy Potatoes - and can I peel the potatoes before I cook them - that's what I normally do?

Riviera Rose profile image

Riviera Rose 6 years ago from South of France Author

Hi SimeyC,

Thanks for your comment - I've got to admit I'm not well up on potato types but the waxy ones are not normally used for mashing - so you get quite a different texture when you grate them. And yes, by all means peel them beforehand. Hope you enjoy it!

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