Mitch Tonks' smoked salmon and spinach gratin

(17 ratings)

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Smoked salmon and spinach gratin
Smoked salmon and spinach gratin
  • Serves: 2

Mitch Tonks' fishy alternative to a classic potato dish makes the perfect side dish or starter for a dinner party.


  • 200g roughly chopped smoked salmon
  • 1pint milk
  • 1 onion
  • 3 cloves
  • Good pinch of nutmeg
  • 1 lemon
  • A handful of spinach cooked, removing all moisture
  • 4tbsp flour
  • 50g butter
  • Small handful of finely chopped dill
  • Small handful of fine breadcrumbs


  1. Place the milk, onion, bay leaf and cloves into a saucepan, bring to the boil and simmer for 4-5 mins then remove from the heat. In another saucepan, melt the butter then stir in the flour until you have a creamy paste. Gradually pour on the milk whilst whisking until you have a sauce of double cream consistency.
  2. Add the smoked salmon, spinach and dill and nutmeg to the sauce. Pour into a shallow dish, sprinkle with breadcrumbs, dot with butter and grill for 3-4 mins until crisp. Finish with a squeeze of lemon. Serve with thick cut crusty or wholemeal bread.

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  • 2
(17 ratings)

Your comments

David Gillies

Just tried this recipe. Spinach and smoked salmon is one of my favourite combinations and this just adds another string to my bow. It hits all the buttons: easy; quick; healthy (and how!); low carb. Start to finish was less than half an hour which, coupled with its deliciousness, makes it a perfect 'date recipe'. Bravo!

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