Colourful layers of spinach, smoked salmon and potatoes make this an attractive main course. You can also make it a day ahead for a no-fuss Easter morning.
- Portion size 8 servings
- 8 Yukon Gold potatoes (about 2-1/2 lb/1.25 g)
- 2 pkg (10 oz/284 g each) fresh spinach trimmed
- 1/2 teaspoon each salt and pepper
- 1/4 cup butter
- 1 small onion diced
- 1/3 cup all-purpose flour
- 4 cups milk
- 4 oz herbed cream cheese
- 1/4 cup chopped fresh dill
- 1/4 cup chopped parsley
- 1 tablespoon grated lemon rind
- 2 green onions chopped
- 12 oz thinly sliced smoked salmon
In large pot of boiling salted water, cover and cook potatoes for 10 minutes. Using slotted spoon, remove and let cool slightly. Add spinach to pot; cook until wilted, about 2 minutes. Drain, pressing out liquid; let cool.
Cut potatoes into 1/4-inch (5 mm) thick slices; gently toss with half each of the salt and pepper. Set aside.
In large saucepan, melt butter over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add flour; cook, stirring, for 1 minute. Slowly whisk in milk; cook, stirring, until thickened, about 8 minutes. Stir in cream cheese, chopped dill, lemon rind and remaining salt and pepper.
Pour 1 cup (250 mL) of the sauce into 13- x 9-inch (3 L) glass baking dish. Arrange one-third of the potatoes over sauce; layer spinach, chopped green onions, half of the remaining potatoes then the smoked salmon over top. Top with remaining potatoes. Pour remaining sauce over top. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Cover with foil; bake in 375°F (190°C) oven for 45 minutes. Uncover and bake until bubbly, about 30 minutes. Broil until golden brown, about 3 minutes. Let stand for 10 minutes before serving.
Nutritional facts <b>Per serving:</b> about
- Sodium 1001 mg
- Protein 18 g
- Calories 352.0
- Total fat 15 g
- Cholesterol 51 mg
- Saturated fat 8 g
- Total carbohydrate 38 g
- Iron 29.0
- Folate 54.0
- Calcium 24.0
- Vitamin A 67.0
- Vitamin C 38.0