- Preparation:
-
Simple
-
Serves 6
- Cook:
Raw materials
- 1.2kg spinach
- 15g butter
- 6 lightly smoked raw salmon fillets, skin removed (approx. 140g each)
- 300ml double cream
Method
Step 1
Place the spinach in a very large saucepan (or two saucepans) and add a few tablespoons of water. Cover and cook over medium heat, turning the spinach every so often, until wilted, about 5-8 minutes. Pour it into a colander to drain and cool (spread it out on a plate to cool faster). Use your fist to squeeze out the excess water. It's very important to do this, otherwise the water will seep out and turn the cream a watery green color.
Step 2
Chop the spinach. Melt the butter in a pan and gently toss the spinach in it. Season with pepper and a little salt (there's a lot of salt in the salmon). Heat the oven to 160C/140C fan/gas 3. Place the spinach on the bottom of a baking tray (approx 30cm x 20cm) and place the salmon fillets on top.
Step 3
Heat the double cream in a small saucepan and pour it over the salmon and spinach. Bake for 35 minutes, or until top is golden brown and cream is bubbling.
Method Step 1 Place the spinach in a very large saucepan (or two pans) and add a few tablespoons of water. Cover and cook over medium heat for about 5-8 minutes, turning the spinach every once in a while, until wilted. Pour it into a colander to drain and cool (spread it out on a plate to cool faster). Use your fist to squeeze out the excess water. It's very important to do this, otherwise the water will seep out and turn the cream a watery green color.
Step 2 Chop the spinach. Melt the butter in a pan and gently toss the spinach in it. Season with pepper and a little salt (there's a lot of salt in the salmon). Heat the oven to 160C/140C fan/gas 3. Place the spinach on the bottom of a baking tray (approx 30cm x 20cm) and place the salmon fillets on top.
Step 3 Heat the double cream in a small saucepan and pour it over the salmon and spinach. Bake for 35 minutes, or until top is golden brown and cream is bubbling.
