The Family Will Be Delighted: Exquisite Casserole with Salmon, Spinach, and Creamy Crust

Ingredients for the Potato Base:

800 g of potatoes;

100 ml of milk;

2 tbsp of butter;

salt to taste.

For the Filling:

400 g of lightly salted salmon fillet;

200 g of fresh spinach;

1 small onion;

1 clove of garlic;

1 tbsp of olive oil;

1 tsp of lemon juice;

salt, black pepper to taste.

For the Creamy Sauce:

200 ml of 20% cream;

2 chicken eggs;

100 g of cheese.

How to Prepare:

1. Peel the potatoes, cut them into cubes, and boil in salted water until soft. Drain the water, add warm milk and butter. Mash into a puree.

2. Finely chop the onion, mince the garlic, wash and dry the spinach. Cut the salmon fillet into 2–3 cm cubes and drizzle with lemon juice.

3. Heat olive oil in a pan, sauté the onion until translucent, add garlic and cook for 30 seconds. Then add the spinach and cook, stirring, until it wilts. Season the mixture with salt and pepper.

4. Preheat the oven to 180 °C. Grease a baking dish with oil and spread the potato puree evenly, making small edges. Distribute the spinach mixture over the potato base. Top with pieces of salmon.

5. Beat the eggs with the cream, nutmeg, and a pinch of salt. Pour the mixture over the casserole and sprinkle with grated cheese on top. Bake for 25–30 minutes until golden brown.