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
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.)
- Turn your oven to 200 degrees Centigrade or 400 degrees Fahrenheit.
- Defrost your spinach – I tend to do this in the microwave.
- 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.
- 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.
- Place your salmon fillets on top – I usually cut them in half cross ways and allow half a fillet per person.
- 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.
- 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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