Oven to 180C/Fan160/G4.
Boil the potatoes, cut into 3mm slices (like mine are anywhere near 3mm!) and boil for 2 – 3 minutes. Drain. Heat a little olive oil in a pan and gently fry the red onion, sliced, for 5 minutes then stir in1 tbsp plain flour. Season.
Wilt a few handfuls of spinach in a pan then squeese out any excess liquid. BUtter an ovenproof dish and build layers of potato, onion and flakes of 3 salmon fillets, then the spinach and end with a layer of potato. Pour over 200ml double cream and top with grated Gruyere.
Bake for 20-30 minutes until golden and bubbling. And so says Delicious magazine.
Serve with any dry white wine. In my case a superb Rhone white, specifically Alain Voge ‘Fleur de Crussol’ 2007 Saint-Peray (an oak aged Marsanne).
Maryann let me know that all fish-related recipes are welcome to her Seven Fishes event; this entry duly entered.