Clean and dice salmon fillet, acidify and season lightly with salt. Defrost spinach leaves in a sieve. Cut potatoes into fine slices and dry with a paper towel. Grease an ovenproof dish with a little light butter. Remove the peel from the garlic, dice it and sprinkle it on the dish.
Layer the prepared ingredients as follows: Half of the salmon, spinach, potatoes and the rest potatoes. Cut each layer into cubes with salt and pepper. Mix whipped cream and milk, pour over potatoes. Sprinkle cheese on top. Cook in a heated oven at 200 degrees (170 degrees convection oven) for 40-50 minutes.
Other : to be credited KH28g=2 1/3BE
Our tip: use the young, tender spinach from the farmer’s market!
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