Salmon and Potato Napoleon Casserole Salmon and Potato Napoleon Casserole

Author: Canadian Living

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



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
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Salmon and Potato Napoleon Casserole