Casserole with salmon, potatoes, spinach and cream cheese filling


Fish fillets (fresh or frozen salmon) — 700 g
Potatoes — 10
Spinach (frozen) — 500 g
Cream (20%, 100 — in a creamy egg-fill, 100 — for the top layer with cheese) — 200 ml
Milk (3.2%) — 100 ml
Onions — 1 pc
Egg chicken (2 — to fill, 1 — mashed) — 3 pieces
Cheese (Gouda) — 50 g
Butter (1 tbsp — puree, 1 tablespoon — to saute onions) — 2 tbsp. l.
Walnut nutmeg (a pinch)
Salt (to taste)
Black pepper (ground — to taste)


1. Peeled potatoes boil in salted water until tender. The water is drained. Hot potato mash with puree 1 tablespoon butter, 100 ml of warm milk and one egg.
2. Salmon cut into small pieces, salt and pepper. Onions peeled, finely chop, fry in 1 tablespoon butter.
3. Add the onion to the spinach (thawed, squeezed water and chopped). Simmer 7-8 minutes spinach. At the bottom of a greased baking dish lay slices of salmon on it a layer of onions and spinach. Pour the egg-cream weight (2 eggs beaten with 100 ml of cream).
4. Top with a layer of air mashed potatoes, smooth puree shovel. Put the form with casserole in the oven, preheated to 200 grams. For 20 minutes. Grate the cheese on a fine grater, mix with the remaining 100 ml cream.
5. Remove from the oven casserole, pour a mixture of cheese and cream, bake for 5 more minutes, until cheese is melted and appears golden brown. Serve immediately. You can decorate with green onions and dill.

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