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Potato & Salmon bake
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| Prep 25 min Cook 1 hour | |
| 500g | red delight potatoes, cut into 2cm pieces |
| 1 tablespoon | olive oil |
| 1 | red onion, halved, thinly sliced |
| 2 cloves | garlic, crushed |
| 1 bunch | English spinach, (150g), washed, trimmed and leaves chopped (about 3 cups) |
| Sea salt, to taste | |
| cracked black pepper, to taste | |
| 300ml | tub sour cream |
| 3 tablespoons | cornflour |
| 1/2 cup | chopped fresh dill |
| 2 tablespoons | finely grated lemon rind |
| 1 tablespoon | lemon juice |
| 500g | skinless salmon fillets, cut into 4cm pieces |
| Steamed green beans and lemon wedges, to serve Topping: | |
| 2 cups | coarse ciabatta crumbs |
| 25g | butter, melted |
| 1/2 cup | finely grated parmesan |
Lightly oil a deep, ovenproof dish (6-cup capacity)
Boil, steam or microwave potatoes until tender. Drain. Cool.
Heat oil in a medium frying pan over a medium heat. Add onion. Cook, stirring occasionally, until softened. Add garlic. Cook, stirring, for 2 minutes, or until fragrant. Remove. Stir in spinach until wilted. Season.
Whisk sour cream, cornflour, dill, rind and juice in a large bowl. Season with salt and pepper. Add potatoes, spinach mixture and salmon. Toss. Transfer to prepared dish.
To make topping, combine all ingredients in a medium bowl. Spoon topping over fish mixture. Place dish on an oven tray.
Cook in a moderate oven (180C) for 1 hour, or until golden. Remove. Stand 10 minutes.
Serve hot with steamed green beans and lemon wedges.
Recipe uploaded with Shop'NCook for iPhone.
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