035 / 75 · Chicken, Turkey and Fish Suppers

Salmon, Spinach and Potato Slice

One 8×12 in (20×30 cm) dish, at least 3 qt/2.8 L;6 substantial rectangular slices · Active 35 min · Total 1 hr 40 min

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Egg binding turns salmon, spinach and thin potato rounds into a supper that can be cut after a short rest. Canned salmon is inspected and kept in flakes; spinach is wilted and squeezed so it does not leak water into the custard. The potatoes are cooked before layering, leaving the oven to set the filling rather than soften raw slices.

Jump to ingredients

Drawn salmon, spinach and potato slice held together by set egg.

A slice needs less water than a spooned bake

Wilt fresh spinach with a little water, cool promptly until safe to touch and squeeze firmly in a clean towel. Chop the small bundle before scattering it through the salmon. Loose spinach water would dilute the eggs and make the cut edge weep. The onion is softened separately in butter, and the potato slices are drained without being mashed. These small preparation steps make the difference between a soft, set slice and a pan that falls apart into wet layers.

Inspect the fish before the eggs arrive

Drain plain canned salmon, spread it on a plate and check for hard fragments or unwanted pieces before weighing. Keep broad flakes rather than beating it into the custard. Cans vary in skin, bones and drained weight, so count grams instead of assuming a fixed number of tins. Once raw egg is in the mixing bowl, keep that bowl and its utensils away from the serving plates. The finished dish uses the casserole temperature of 165°F, not a lower fish-only endpoint.

Give the pan ten minutes

Bake until the center is set and several checks reach temperature, then let the dish stand before cutting. The custard firms further during that short rest and the slices lift more cleanly. Six rectangles are main-dish portions; smaller party squares would be a different yield. The top has only a modest amount of cheddar, enough for color without hiding the potato surface. A saved slice can be eaten chilled only if promptly refrigerated and kept cold, or reheated thoroughly when you want it hot.

Ingredients

  • 1 lb 5 oz waxy potatoes, peeled and sliced 1/8 in/3 mm thick (600 g prepared)
  • 6 cups water (1.4 L), for potatoes
  • 7 oz fresh spinach (200 g)
  • 1 tablespoon water (15 ml), for spinach
  • 1 tablespoon butter (15 g)
  • 1 medium onion, finely chopped (150 g)
  • 12 oz plain canned salmon, drained and inspected (340 g drained)
  • 6 large eggs
  • 3/4 cup milk (180 ml)
  • 1 teaspoon finely grated lemon zest (2 g)
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/4 teaspoon black pepper
  • 1 1/2 oz mature cheddar, grated (40 g)

Set out

Oven, 8×12 in (20×30 cm) baking dish, at least 3 qt/2.8 L, Large saucepan, Small covered saucepan, Colander, Clean towel, Small skillet, Mixing bowl, Whisk, Rimmed baking sheet, Food thermometer, Broad spatula, Suitable foil for loose shielding if the topping colors before the center finishes

Allergens

Fish: salmon, Egg, Milk. Check labels and substitutions.

Make it

  1. Heat oven to 375°F (190°C). Put the dish on a rimmed sheet. Bring potato slices and their water to a gentle boil, simmer 6–8 minutes until just tender and drain carefully.
  2. Meanwhile wilt spinach with its tablespoon water in the small covered pan 1–2 minutes. Cool promptly until safe to handle, squeeze dry in a clean towel and chop. Melt butter in the skillet and cook onion 7–9 minutes until soft.
  3. Whisk eggs, milk, zest, salt and pepper in the bowl. Arrange half the potatoes in the dish, distribute onion, spinach and salmon flakes, then add remaining potatoes. Pour egg mixture evenly through the layers and scatter cheddar.
  4. Bake 35–40 minutes until the center is set without liquid egg and several thick points reach 165°F (74°C). Shield the surface loosely if needed while the middle finishes.
  5. Rest 10 minutes, then cut into six rectangular slices and lift with a broad spatula.

Cut after the rest, not before

Use a broad spatula under a whole rectangle rather than lifting by the top potato layer. The potatoes are part of the slice, while the set egg is what holds them together.

A useful detail

The 100-minute total allows inspecting fish, separate potato/spinach/onion stages made alongside each other, layering, the full bake and 10-minute rest. Do not substitute raw potato slices into this method.

Another way

  • Use 100 g frozen chopped spinach after cooking according to its packet, cooling promptly and squeezing dry. Omit the fresh-spinach water. Allow any packet cooking/cooling time beyond the base spinach stage.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 2 days or an earlier opened-fish or dairy deadline. Keep chilled servings cold; for hot leftovers reheat to 165°F (74°C). Refrigeration is preferred to freezing because egg custard and potatoes can become watery or grainy.