Scottish Salmon Casserole

1. spinach defrost, squeeze and coarsely chop. Remove the peel from the potatoes, slice into thin slices and make in salted water 3-4 minutes. Rinse in a sieve until cooled.

Peel and dice onion and sauté in hot butter until translucent. Add spinach, season heartily with salt and pepper and heat for 2 min. If there is any gravy, pour off the gravy.

3. preheat the electric stove to 200 °C. Rinse the dill, shake dry and chop finely. Mix the yolks, double cream and mustard with the dill and season with salt and pepper.

Grease gratin dish and spread spinach evenly in it. Rub salmon with salt and pepper, place on top of spinach. Spread the potatoes evenly on top in a fan shape and spread the egg whipped cream on top.

5. bake the salmon in the oven on the middle shelf at 200 °C (gas: level 3) for 30-35 min.

Our tip: Use the young, tender spinach from the farmers’ market!

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