Smoked Salmon & Spinach Gratin Recipe

Introduction

This smoked salmon and spinach gratin is a comforting yet elegant dish perfect for a cozy dinner. Creamy, flavorful, and easy to prepare, it combines tender spinach with rich smoked salmon in a luscious cream sauce baked to golden perfection.

Ingredients

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

Instructions

1. Step 1: Put the spinach in a really big saucepan (or two saucepans) and add a few tablespoons of water. Cover and cook over medium heat for 5-8 minutes, turning the spinach occasionally until wilted.
2. Step 2: Drain the spinach in a colander and let it cool. Spread it out to cool faster, then take big handfuls and squeeze out as much water as possible to prevent a watery gratin.
3. Step 3: Chop the spinach. Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a little salt, keeping in mind the salmon is already salty.
4. Step 4: Preheat the oven to 160C (140C fan) or gas mark 3. Spread the spinach evenly in the bottom of a gratin dish (about 30cm x 20cm).
5. Step 5: Arrange the salmon fillets on top of the spinach in the dish.
6. Step 6: Heat the double cream in a small pan until warm, then pour it evenly over the salmon and spinach.
7. Step 7: Bake in the oven for 35 minutes, or until the top is golden and the cream is bubbling.

Tips & Variations

• For extra flavor, add a sprinkle of grated Parmesan or a few herbs like dill or chives before baking.
• If you prefer, substitute heavy cream with crème fraîche for a tangier taste.
• Ensure you squeeze the spinach well to avoid a watery gratin.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid reheating multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw and drain it thoroughly before cooking to remove excess moisture.

Is it necessary to remove the salmon skin?

Removing the skin helps the salmon bake evenly and ensures a smooth texture in the gratin, but if you prefer, you can leave it on.

Smoked Salmon & Spinach Gratin Recipe

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★★★★★

4.8 from 114 reviews

• Author: Jack
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

A creamy and elegant smoked salmon and spinach gratin, combining tender wilted spinach with lightly smoked salmon fillets baked in rich double cream, resulting in a comforting and flavorful dish perfect for a special meal or sophisticated dinner.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1.2kg spinach

Dairy

• 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 very large saucepan or divide it between two saucepans. Add a few tablespoons of water, cover, and cook over medium heat for 5-8 minutes, turning the spinach occasionally until it wilts.
2. Drain and Cool the Spinach: Transfer the wilted spinach to a colander and allow it to cool, spreading it out on a plate if necessary to speed cooling. Once cool enough to handle, squeeze out excess water thoroughly with your hands to prevent the gratin from becoming watery.
3. Prepare the Spinach Base: Chop the drained spinach coarsely. Melt the butter in a saucepan and gently toss the chopped spinach in it. Season lightly with freshly ground black pepper and a small pinch of salt, being cautious as the smoked salmon is already salty.
4. Preheat the Oven and Assemble: Preheat the oven to 160°C (140°C fan) or gas mark 3. Spread the spinach evenly in the bottom of a gratin dish approximately 30cm by 20cm. Arrange the salmon fillets evenly on top of the spinach.
5. Add the Cream and Bake: Warm the double cream gently in a small pan, then pour it evenly over the salmon and spinach. Bake the gratin for about 35 minutes, or until the cream is bubbling and the top is golden brown.

Notes

• Ensure to squeeze out as much water from the cooked spinach as possible to avoid a watery gratin.
• Use freshly ground black pepper to season for the best flavor.
• This dish is naturally rich and creamy; adjust seasoning carefully because the smoked salmon adds a good amount of saltiness.
• Let the gratin rest for a few minutes after baking for easier serving.
• The gratin dish size is important to ensure even cooking—approximately 30cm by 20cm works well.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: European

Keywords: smoked salmon gratin, spinach gratin, creamy salmon bake, baked salmon recipe, spinach and salmon dish