Creamy Salmon and Shrimp Gratin with Spinach and Potatoes
- 700 g skinless, boneless salmon fillets (1 1/2 lb)
- 500 g peeled and deveined large shrimp (1 lb), shells reserved for stock or garnish
- 800 g cooked and cooled potatoes, about 3 large (1 3/4 lb)
- 400 g fresh baby spinach (14 oz)
- 60 g unsalted butter, chilled (1/4 cup or 4 tbsp)
- 30 g finely chopped onion, about 1/2 small (1/4 cup)
- 3 tablespoons fresh dill, finely chopped (30 mL)
- 2.5 g salt (1/2 tsp)
- 1 g freshly ground black pepper (1/4 tsp)
- 0.5 g pink peppercorns, crushed (1/4 tsp)
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the cooled potatoes, chopped dill, 1/4 tsp salt, and a dash of black pepper. Mix gently.
3. In another bowl, toss the salmon pieces with 1/4 tsp salt, 1/4 tsp black pepper, and the crushed pink peppercorns.
4. Lightly grease a 9x13 inch (23x33 cm) baking dish.
5. Begin layering: spread half the potato mixture evenly on the bottom.
6. Add a layer of salmon pieces in a single layer.
7. Top with all the fresh spinach.
8. Arrange the shrimp in an even layer over the spinach.
9. Add the remaining potato mixture to cover.
10. Dot the top with small pieces of butter. Sprinkle with a final pinch of salt and pepper.
11. Bake for 30 to 35 minutes, or until the top is golden, the edges are bubbling, and the center is heated through.
12. Let rest 5 minutes before serving.
13. Garnish with fresh dill, reserved shrimp shells (optional), sugar snap peas, and lemon or orange wedges for brightness.
- mixing bowl
- greased 9x13-inch baking dish
- oven
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