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.
Ingredients
Scale
Vegetables and Herbs
- 1.2kg spinach
Dairy
- 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 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.
- 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.
- 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.
- 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.
- 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
