As heard on the Brendan O'Connor Show on RTÉ Radio 1.
Ingredients
Serves 6
- 250ml cream
- 200ml milk
- 2 small cloves garlic, crushed
- 1 kg potatoes, peeled & thinly sliced
- 200g smoked salmon
- 200g baby leaf spinach
- Salt & Pepper
Method
- Preheat the oven to 200C.
- Warm the cream, milk and crushed garlic in a pan over a gentle heat; watch carefully that it
- doesn't boil over.
- Place the spinach in a colander in the sink; pour boiling water over to wilt the leaves slightly
- making it easier to work with. Leave to drain.
- Place a layer of the thinly sliced potatoes on the base of a large casserole or baking dish.
- Place thinly cut strips of the salmon over the potato and cover with half of the drained
- spinach leaves. Season with black pepper and very little salt as the salmon provides enough
- flavour.
- Repeat once more with the potato, salmon, spinach and seasoning ending with a third and
- final layer of potato.
- Pour the garlic infused cream mixture over the potato slowly leaving it to work its way
- through the layers evenly.
- Place in a bain marie (a larger deep sided tray filled with boiling water) and cook for 45
- minutes until bubbling and golden, rotating if necessary to brown evenly on top. Serve with
a green salad.
