Smoked Salmon and Spinach Gratin with Oakleaf and Baked Tomatoes

Boost levels of iron, magnesium, Vitamins D and B6, K

Ingredients

400g of smoked salmon slices
100g of washed baby spinach leaves
2 cloves of garlic finely chopped or minced
800g of peeled, thinly sliced Maris piper potatoes
200ml low fat milk
300g plain low fat quark
½ tsp of dried tarragon
50g of grated cheddar
1 head of oakleaf lettuce
16 vine cherry tomatoes (on the vine)
1 tbsp. of gluten free balsamic vinegar
Cracked black pepper

Method

Thinly slice the peeled potatoes (this can be done in a food processor with the slicing blade) and arrange half of the potatoes into an oven proof dish (or 4 individual dishes).
In a small saucepan warm the milk with the garlic, tarragon, pinch of black pepper and quark. Do not boil.
On top of the first layer of potatoes in the dish, add the smoked salmon and the spinach leaves. Pour half of the hot milk and quark mixture over this.
Now layer on the remaining potatoes and cover with the milk and quark mixture.
Sprinkle on top the cheddar cheese and bake at 170°c for 40 minutes until the potatoes are soft and the topping is brown.
While the gratin is in the oven, put the cherry tomatoes in an ovenproof dish and sprinkle with balsamic vinegar and black pepper. Bake in the oven for 10 minutes. Take out and allow to cool.
Wash the oak leaf lettuce and dry in a colander.
Serve the smoked salmon and spinach gratin with the oakleaf and baked tomatoes.

Nutrition

Calories 504kcal

Fat 16g

Saturates 5.5g

Carbohydrates 44g

Sugars 10g

Fibre 5.6g

Protein 42g

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.