Smoked Salmon & Spinach Gratin

Smoked Salmon & Spinach Gratin

This silky baked gratin brings together everyday ingredients in a way that feels perfect for festive gatherings. With smoked salmon, tender spinach and warm cream baked to a soft golden finish, it’s a comforting centrepiece for Christmas or New Year’s.

Spinach brings natural folate, a nutrient that supports normal psychological function and reduces tiredness and fatigue. Salmon provides long-chain omega-3 fatty acids EPA and DHA, which help maintain normal heart function when eaten as part of a balanced diet

Serve straight from the dish with crusty bread or steamed potatoes for a cosy, satisfying meal that always feels special.

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  • What you need:

    • 1.2 kg spinach
    • 15 g butter
    • 6 lightly smoked raw salmon fillets, skin removed (about 140
      g each)
    • 300 ml double cream
    • Purified water

  • How to do it:

    1. Place the spinach in a very large saucepan (or divide between two). Add a few tablespoons of water, cover, and cook over medium heat for 5–8 minutes, turning occasionally, until completely wilted. Tip into a colander to drain and cool. Spread out on a plate to speed things up. Once cool enough to handle, squeeze handfuls firmly to remove as much liquid as possible. This prevents the cream from becoming watery.
    2. Roughly chop the spinach. Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a tiny pinch of salt. Heat the oven to 160°C / 140°C fan / gas 3. Spread the spinach over the base of a 30×20 cm gratin dish, then arrange the salmon fillets on top.
    3. Warm the double cream in a small pan. Add a bit of water if you want a slightly lighter texture, then pour it over the salmon and spinach. Bake for 35 minutes, or until the top is lightly golden and the cream is bubbling.
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