Salmon And Spinach Rosti Bake

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 medium waxy potatoes, unpeeled
• 1 tablespoon olive oil, plus extra for drizzling
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 225 g baby spinach
• 600 g salmon fillets, skinned, boned and halved lengthways (about 4)
• 284 ml double cream
• 1 finely grated lemon, zest of
• of chopped fresh dill or parsley

Recipe

• 1 parboil the potatoes for 8 minutes, then drain and set aside to cool. dry the pan and return to medium heat, adding the oil. saute the onion for about 7 minutes, stirring, until softened. add the garlic, cook for 1 minute, then add the spinace and cook, stirring until just wilted down. tip into a deep 1/3 litre baking dish and spread the mixture across the base.
• 2 pre-heat the oven to 220*c. place the salmon strips neatly in 1 layer across the spinach mixture. in a bowl, mix the cream, lemon zest and dill or parsley, seasoning well. pour all over the salmon and spinach and onion base.
• 3 remove the peel from the potatoes with your fingers, and coarsely grate the potatoes directly onto the creamy salmon in a craggy layer. drizzle with a little olive oil, season to taste and place on a baking sheet. bake for 30 minuttes, or until it's bubbling and the potato is a deep golden brown and crispy.
• 4 serve with steamed fine green beans.