Mitch Tonks' smoked salmon and spinach gratin recipe
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Mitch Tonks' fishy alternative to a classic potato dish makes the perfect side dish or starter for a dinner party.
Ingredients
200g roughly chopped smoked salmon
1pint milk
1 onion
3 cloves
Good pinch of nutmeg
1 lemon
A handful of spinach cooked, removing all moisture
4tbsp flour
50g butter
Small handful of finely chopped dill
Small handful of fine breadcrumbs
WEIGHT CONVERTER
grams
to
cups
Method
Place the milk, onion, bay leaf and cloves into a saucepan, bring to the boil and simmer for 4-5 mins then remove from the heat. In another saucepan, melt the butter then stir in the flour until you have a creamy paste. Gradually pour on the milk whilst whisking until you have a sauce of double cream consistency.
Add the smoked salmon, spinach and dill and nutmeg to the sauce. Pour into a shallow dish, sprinkle with breadcrumbs, dot with butter and grill for 3-4 mins until crisp. Finish with a squeeze of lemon. Serve with thick cut crusty or wholemeal bread.
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