What d'you get when you cross a lasagne and a fish pie? Salmon Parmentier!

 

 

*tumbleweed*

 

Yeh I know. Not funny. Though whilst this might sound at first like a joke, actually it isn't. I think this is what you get when you cross a lasagne, in terms of its layering, and a fish pie for the ingredients. It is a lovely, unctuous dish with not so much cream and cheese added... though of course if you want more cream and cheese there is absolutely nothing to stop you.

 

I was inspired to blog about potatoes because of British Potato week (of which you can find out a lot more at www.lovepotatoes.co.uk ) and also for the fact that there is absolutely nothing to beat the spud. I mean, there's lots of other carbs but potatoes are far more versatile and lend themselves to the creation of a vast array of marvellous meals. And here, the potatoes are layered, lasagne stylee, to sandwich the lovely flavours of salmon and the iron richness of spinach.

 

This recipe is kind of inspired by lots of French visits (and I haven't nearly done enough of them) and that's the reason I have called this dish 'parmentier' as my limited understanding is that this French term refers to something that is made with potatoes, after Antone Parmentier, who promoted the use of the potato as a staple food in France (here endeth the history lesson). I was also inspired by the fact that fish, a creamy sauce and potatoes just 'go' together. 

 

The dish is pretty easy to make and quite rich so a little goes a reasonable distance; it needs only a green vegetable to go with it in my opinion. You could replace the parsley with dill, for I know that many like salmon and dill, but for me dill is the devil's herb, so I have gone with parsley, for a parsley flecked sauce is a wonderful thing.

 

Indeed...

 

Maris Pipers are great for this recipe, for they are bigger potatoes for one, and cover a bigger area when layering, and they retain their shape but are still soft when cooked, though of course you have to make sure they are cut to similar sizes and boil them until they are just cooked.

 

 

And finally, this post is an entry for #MarisPiperBritMums Linky Challenge http://bit.ly/185Gtlv sponsored by Potato Council for Potato Week 7 – 13 October, celebrating the varieties of potatoes and how we like to eat them. Learn more and find recipes at www.lovepotatoes.co.uk,

 

Here's the recipe:

 

 

Salmon Parmentier

 

Serves Lola, Finn, Mum and Dad twice (six people)

 

 

Ingredients:

 

800g potatoes  (I used Maris Piper)

300g salmon pieces

chopped parsley for layering and/or adding to the cream and cheese, so a small pack. You could use dill (see above)

300g spinach (about half a pack, wilted and most of the excess moisture squeezed out) You could use more if you like spinach, as it renders down to very little once wilted

50g grated cheese (I used medium strong (whatever that is) cheddar)

150ml cream

salt and pepper (of which you will need to be quite generous)

 

 

 

Method:

 Preheat the oven to 180c

 

Wash, peel and slice the potatoes into half centimetre size slices, the potatoes and then put them to cook in a pan of salted water. Mine took about 10 minutes or so. for 20 minutes. Check the cooking of them with the tip of a knife; it must go easily but the potatoes should still be firm. Drain and allow to steam whilst you get yourself organised (if you're anything like me).

Cut the salmon into 1cm slices. Chop the parsley

 

 

 Place a layer of potatoes in the bottom of a suitable casserole or ovenproof dish, cover with a layer of the spinach and then a layer of the salmon. Season each layer and sprinkle with the parsley and then repeat the process,  finishing with a layer of potatoes.

Sprinkle the top with cheese and then season the cream to taste and pour it over the top of the potatoes.

 

Place in oven for about 20 minutes until the top is browning off and the juices are bubbling.

 

 

Leave for a couple of minutes before serving, scattered with more parsley if you like.