Roasted Potatoes with Salmon and Spinach
By chef Alexandre Marchetti
Dazzle with this unforgettable gratin that combines the creamy flavor of salmon with comforting potatoes and refreshing spinach. Each layer is full of color and surprises, topped with a delicate Parmesan crust that melts on the tongue.
- 28 min
- total
- Easy
- level
8 min prep · 20 min cook
What you will need
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Salmon 100 g -
Baby Potatoes 250 g -
Fresh Spinach 0.25 pcs
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Eggs 1 pcs -
Sour Cream 50 g -
Shallot 1 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C. Prepare the ingredients in advance so the work goes smoothly.
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Slice the salmon. Cut the salmon into larger slices of approximately the same size so that it cooks evenly.
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Prepare the potatoes. Slice the potatoes into thin rounds, ideally no more than 1 cm thick, so they bake well during cooking.
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Slice the shallot. Peel the shallot and slice it thinly.
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Prepare the liquid mixture. Crack the eggs into a bowl, add the cream, season with salt and pepper. Mix everything thoroughly with a whisk or fork to create a smooth mixture.
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Put everything into a baking dish. Arrange the potatoes, salmon, spinach and shallot neatly in a lightly greased baking dish. Pour over the liquid mixture so that the ingredients are covered as much as possible, and place in the preheated oven. Bake for about 20 to 25 minutes, until the potatoes are tender and the top is lightly golden.
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Serve. Place the baking dish in the middle of the table so everyone can help themselves, or divide the contents onto plates and serve.
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