- April 23, 2025
- Report
Potato and salmon casserole
Preparation steps
Place the leaf spinach in a fine sieve and let it thaw at room temperature.
Meanwhile, peel and wash the potatoes, and slice or grate them thinly.
Place the potato slices in a greased baking dish and season generously with salt.
Then bake in a preheated oven (200°C/180°C fan) for about 20 minutes.
Peel and finely dice the onion and garlic.
Heat the butter in a saucepan and sauté the onion and garlic for about 4 minutes, stirring occasionally, until translucent.
Rinse the salmon, pat dry, and season with salt and pepper.
Stir the white wine and crème fraîche into the onion and garlic mixture.
Season generously with salt and pepper.
Lightly squeeze the spinach dry and spread it evenly over the potatoes along with the salmon.
Pour the sauce over the top and sprinkle with breadcrumbs.
Bake in a preheated oven (200°C/180°C fan-assisted oven) for about 30 minutes.
Remove the casserole from the oven and serve.
Tip: If you like it a little spicier, mix about 2 tablespoons of grated Parmesan cheese into the breadcrumbs.
