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
Simmering the potatoes in the milk first helps the casserole cook faster and more evenly.
- Prep Time: 10
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
- Method: Oven
- 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
- 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.
- 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
Keywords: potato gratin, salmon, salmon potato casserole
Like the idea but want something a little different? Salmon & Smoked Salmon Pie.
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.
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….