Smoked Salmon and Spinach Gratin Recipe

Introduction

This smoked salmon and spinach gratin is a comforting and elegant dish that combines tender wilted spinach with lightly smoked salmon in a rich, creamy sauce. Perfect for a cozy dinner, it bakes to a golden bubbly finish that’s sure to impress.

Ingredients

• 1.2 kg spinach
• 15 g butter
• 6 lightly smoked raw salmon fillets, skin removed (about 140 g each)
• 300 ml double cream

Instructions

1. Step 1: Put the spinach in a very large saucepan or divide between two saucepans with a few tablespoons of water. Cover and cook over medium heat for 5–8 minutes, turning occasionally until wilted.
2. Step 2: Drain the spinach in a colander and spread it out on a plate to cool quickly. Once cooled, squeeze out the excess water firmly in handfuls to avoid watery cream later.
3. Step 3: Chop the spinach roughly. Melt the butter in a saucepan and gently toss the spinach in it. Season with freshly ground black pepper and a small pinch of salt, keeping in mind the salmon’s saltiness.
4. Step 4: Preheat the oven to 160°C (140°C fan) or gas mark 3. Spread the spinach evenly in a gratin dish approximately 30 cm by 20 cm. Arrange the salmon fillets on top.
5. Step 5: Warm the double cream in a small pan until heated through, then pour it over the salmon and spinach. Bake in the preheated oven for 35 minutes, or until the top is golden and the cream is bubbling.

Tips & Variations

• Make sure to squeeze all the water out of the spinach well; too much moisture will make the gratin watery.
• For extra flavor, sprinkle a little grated Parmesan or Gruyère on top before baking.
• Swap out the smoked salmon for fresh salmon if you prefer a milder taste.
• Add a pinch of nutmeg to the spinach when tossing in butter for a warm undertone.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature until warmed through to maintain the creamy texture. Avoid microwaving to prevent the cream from splitting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach for this gratin?

Yes, you can use frozen spinach. Thaw it completely and squeeze out all excess moisture before cooking to prevent a watery dish.

Is it necessary to remove the salmon skin?

Removing the salmon skin is recommended to keep the gratin smoother and easier to serve, but you can leave it on if you prefer; just adjust cooking time slightly to ensure it cooks through.

Smoked Salmon and Spinach Gratin Recipe

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★★★★★

4.8 from 77 reviews

• Author: Jake
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This Smoked Salmon & Spinach Gratin is a rich and elegant dish featuring tender wilted spinach combined with lightly smoked salmon fillets, all baked under a luscious double cream topping until golden and bubbling. Perfect for a comforting dinner or a special occasion, it balances the smoky flavor of salmon with creamy, buttery spinach for a deliciously satisfying meal.

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Ingredients

Scale 1x2x3x

Vegetables and Dairy

• 1.2kg spinach
• 15g butter
• 300ml double cream

Seafood

• 6 lightly smoked raw salmon fillets, skin removed (about 140g each)

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Instructions

1. Wilt the Spinach: Place the spinach in a large saucepan or divide between two pans if necessary. Add a few tablespoons of water, cover the pan(s), and cook over medium heat for 5-8 minutes, turning the spinach occasionally until it is wilted.
2. Drain and Cool: Transfer the spinach to a colander to drain. Spread the spinach out on a plate to cool quickly. Once cooled, take big handfuls of spinach and squeeze out all excess water thoroughly to prevent the cream from becoming watery and green.
3. Prepare the Spinach: Chop the drained spinach finely. Melt the butter in a saucepan over low heat and gently toss the chopped spinach in the melted butter. Season with freshly ground pepper and a tiny pinch of salt, being careful not to oversalt because the salmon is already salty.
4. Preheat the Oven: Set your oven to 160°C (140°C fan-assisted) or gas mark 3.
5. Assemble the Gratin: Spread the buttered spinach evenly in the bottom of a gratin dish approximately 30cm by 20cm. Arrange the salmon fillets evenly on top of the spinach layer.
6. Add the Cream: Warm the double cream gently in a small pan but do not boil. Pour the warm cream evenly over the salmon and spinach layers in the gratin dish.
7. Bake: Place the gratin dish into the preheated oven and bake for about 35 minutes, or until the top is golden brown and the cream is bubbling hot.

Notes

• Make sure to squeeze out as much water as possible from the spinach to avoid a watery gratin.
• Use lightly smoked but raw salmon fillets for the best flavor and texture.
• This dish is naturally rich; adjust seasoning sparingly due to the saltiness of the smoked salmon.
• If your gratin dish is smaller or larger, adjust cooking time accordingly.
• Double cream adds richness; for a lighter version, you may substitute with single cream but expect a thinner sauce.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: European

Keywords: smoked salmon gratin, spinach gratin, creamy salmon bake, baked salmon and spinach, creamy seafood gratin