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.
Ingredients
Scale
Vegetables and Dairy
- 1.2kg spinach
- 15g butter
- 300ml double cream
Seafood
- 6 lightly smoked raw salmon fillets, skin removed (about 140g each)
Instructions
- 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.
- 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.
- 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.
- Preheat the Oven: Set your oven to 160°C (140°C fan-assisted) or gas mark 3.
- 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.
- 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.
- 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
