Ingredients Jump to Instructions ↓

  1. 1 onion, chopped

  2. 2 leeks, cleaned and sliced in

  3. 1/8 inch rounds

  4. 20 ounces chopped frozen spinach thawed and drained

  5. 1 tablespoon olive oil

  6. 1 1/2 pounds salmon filets, cut in

  7. 1/2 inch cubes

  8. 1 cup creme fraiche (or substitute 1 cup whipping cream)

  9. 2 teaspoons chopped dill (fresh if possible)

  10. 2 teaspoons prepared mustard

  11. juice of one lemon

  12. 1/2 teaspoon each salt and pepper

  13. For the crumble topping:

  14. 4 tablespoons cold butter, cut in smaller pieces

  15. 1/4 cup flour

  16. 1/2 cup bread crumbs

  17. 1/4 cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a skillet on medium heat and add the leeks and onions. Cook, stirring occasionally, for 10 minutes or until the vegetables are softened. Add the drained spinach and cook until heated through. Season lightly with salt and pepper.

  2. Meanwhile mix the salmon pieces with the crème fraîche, dill, mustard, lemon juice and salt and pepper.

  3. Place the butter, flour, bread crumbs and parmesan cheese in a bowl and crumble together with a pastry blender. The mixture should resemble coarse bread crumbs.

  4. In a greased 13X9 inch Pyrex baking pan or equivalent, spread the spinach into an even layer. Top with the salmon and then sprinkle with the crumble.

  5. Bake at 350°F for 40 minutes. Serve hot. Goes well with wild rice.


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