Delicious flakes of salmon mixed with spinach and onions in a creamy cheese sauce, all layered between slices of potato and baked to crispy perfection.
Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
Bake 500 g Salmon fillet for 15-20 minutes, until cooked through. Once cooked, remove form the oven and flake. Reduce the oven heat to 190°C/375°F/Gas 5.
Put 800 g Potato (sliced) into a pan of boiling water and then reduce to a simmer for 4-5 minutes.
Heat 1 tablespoon Olive oil in a large pan and add 1 Onion. Cook for 4-5 minutes. Add 120 g Spinach and cook until wilted (about 2 minutes).
Add the salmon to the onion and spinach. Remove from the heat and set aside.
Make the cheese sauce by adding 600 ml Whole milk, 60 g Butter and 5 tablespoon Plain flour to a pan. Heat gently until the butter has melted, whisking constantly.
Add 120 g Cheddar cheese and 10 g Fresh dill and continue whisking until the cheese has melted.
Grease a large baking dish and put a layer of potatoes on the bottom. Add a layer of cheese sauce and then a layer of salmon mix.
Repeat with another layer of each, finishing with a layer of potatoes and then cheese sauce. Cover with 80 g Cheddar cheese and bake in the oven for 40 minutes.
Notes
If you don't like dill, then you can swap it for fresh flat leaf parsley instead.
Save yourself time and use a really good quality store bought cheese sauce.
If you cheese sauce is a little too thick, then just add a splash of milk until it is the desired consistency.
To ensure that all the potatoes are cut to the same thickness, and therefore cooked the same, use a mandolin.
Use a meat thermometer to make sure the salmon is cooked all the way through.