Salmon, Spinach, & Potato Gratin; change

I first made this about 10 years ago. It’s an easy dish using both fresh and smoked salmon.

I decided it was time to redo the blog post and update the photos (which I’ve been doing a lot lately).

As long as I was doing that I decided to make it a ‘one-dish dinner’ by adding a vegetable.

Tossing in a bit of spinach is always easy.

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Salmon, Spinach, & Potato Gratin

Print Recipe

Simmering the potatoes in the milk first helps the casserole cook faster and more evenly.

• Author: Kate
• Prep Time: 10
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Category: One Dish Dinners
• Method: Oven

Ingredients

Scale 1x2x3x

• 2 medium potatoes, 10oz (300gr) total weight, thinly sliced
• 1 cup (8oz, 240gr) milk
• 8oz (250gr) fresh salmon, cut into 1″ (2.5cm) thick slices
• 3 – 4oz (100gr) smoked salmon, roughly chopped
• 7oz (200gr) (frozen) spinach, thawed, water squeezed out
• 1/2 tsp dried dill weed
• 1/3 cup (3oz, 90gr) Greek or plain yogurt
• 1/2 cup (4oz, 120gr) shredded cheese

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Instructions

• The potatoes:
• Pour milk into a medium skillet and heat to simmering.
• Add potatoes, in layers.
• Simmer, uncovered, until potatoes turn translucent, about 15 minutes.
• To assemble:
• Remove 1/3 of the potatoes from the milk and arrange in a baking dish.
• Spread smoked salmon on potatoes.
• Top with 1/3 potatoes, in a layer.
• Arrange spinach on potatoes and fresh salmon on spinach.
• Top with remaining 1/3 potatoes.
• Add dill, yogurt, to milk and stir well.
• Pour over the top of the gratin.
• Top with shredded cheese, cover with foil and bake, 400F (200C) for 20 minutes.
• Uncover and bake 10 minutes longer, until cheese starts to brown.
• Remove and serve.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 649
• Sugar: 11.4 g
• Sodium: 508.9 mg
• Fat: 26.8 g
• Saturated Fat: 10.9 g
• Trans Fat: 0.4 g
• Carbohydrates: 46.6 g
• Fiber: 8 g
• Protein: 55.7 g
• Cholesterol: 127.6 mg

Like the idea but want something a little different? Salmon & Smoked Salmon Pie.

Change.

I’m both for it and against it.

I’m for it when it’s an improvement – a better way of doing something, a better understanding of current issues, a better way of coping with life’s problems, etc.

I’m against it when it causes a minor inconvenience for me.

For years I have been buying kilo bags of spinach, very roughly chopped, including stems, frozen in cubes. 6 or 7 cubes was around 8oz (250gr) and perfect for the 2 of us. I could put the spinach in a strainer, run some hot water over it and squeeze it dry.

Easy.

Now, for some reason, someone, somewhere, has decided that very finely chopped / minced spinach would be better.

It’s frozen, but loose in the bag and so fine that if I try to thaw it in the strainer half of it slips through the mesh.

If I pick it up with my hands I can’t get it off without rinsing…. which I don’t want to do.

I haven’t yet worked out how to use it….. And I’m not sure I want spinach that’s the consistency of baby food.

I used it in this gratin for the first time.

I’m still pondering the problem….