Salmon Potato Bake

A filling, budget-friendly recipe that will feed four generously - what’s not to like about this salmon recipe?

2.2 lbs floury potatoes, cut into 3 mm slices (1 kg)
1 Tbsp. extra-virgin olive oil
1 large red onion, sliced
1 Tbsp. all-purpose flour, unbleached
2-3 handfuls baby spinach
butter, for greasing
3 fillets salmon, sliced
double cream ( 200 mL)
Gruyère cheese, freshly grated (50 g)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Bring a pan of salted water to the boil, then simmer the potatoes for 2-3 minutes. Drain and set aside.

Heat the olive oil in a frying pan and gently fry the red onion for 5 minutes, then stir in the flour and season well.

Wilt the spinach in a pan over a medium heat, then squeeze out the excess liquid. Butter a 1.2 L ovenproof dish and layer up the potatoes and onion with the salmon and the spinach, ending with a layer of potato.

Pour the cream over the top. Sprinkle with the Gruyère and bake for 20-30 minutes, until golden and bubbling.

Makes 4 servings.