Salmon and Spinach Rosti Bake

READY IN: 1hr 10mins
Recipe by MarieRynr

This is an unusal twist on the classic fish pie. I have not made this yet, but plan on making it in the very near future. I'm posting it so I don't lose it.

Top Review by RiverCate

I made this dish tonight and it was delicious! I added 2 tbsp of flour to the cream with dill and lime zest - my lemons were a wee bit under the weather to use for zest. The flour thickened the cream sauce and it wasn't runny at all. I used a mixture of leafy greens - spinach, kale and Swiss chard. The salmon was moist and cooked perfectly! I sprinkled Parmesan cheese and lemon pepper on the grated potatoes and they browned up nice and crispy. This fish has a very subtle flavour, just make sure not to overdo the dill. Next time I make this dish (and there definitely will be a next time), I'll make sure my lemons are zestful. Awesome dish I served with pan seared asparagus!!

Ingredients Nutrition


  1. Parboil the potatoes for 8 minutes, then drain and set aside to cool. Dry the pan and return to medium heat, adding the oil. Saute the onion for about 7 minutes, stirring, until softened. Add the garlic, cook for 1 minute, then add the spinace and cook, stirring until just wilted down. Tip into a deep 1/3 litre baking dish and spread the mixture across the base.
  2. Pre-heat the oven to 220*C. Place the salmon strips neatly in 1 layer across the spinach mixture. In a bowl, mix the cream, lemon zest and dill or parsley, seasoning well. Pour all over the salmon and spinach and onion base.
  3. Remove the peel from the potatoes with your fingers, and coarsely grate the potatoes directly onto the creamy salmon in a craggy layer. Drizzle with a little olive oil, season to taste and place on a baking sheet. Bake for 30 minuttes, or until it's bubbling and the potato is a deep golden brown and crispy.
  4. Serve with steamed fine green beans.

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