60g/2oz butter
400 - 600g/¾-1 lb fresh spinach, shredded
600g/1 lb hot smoked salmon
2 tbsp wholemeal flour
200ml/8 fl oz milk
125ml/5 fl ozs cream
150g/6 oz mature cheddar
Grated rind of one lemon
2 tbsp grated Parmesan
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1 Cook spinach in 30g/1 oz melted butter, stirring constantly, for about two minutes - or microwave on high for 3 mins - until tender.
2 Spread spinach into shallow ovenproof dish.
3 Break salmon into small pieces and spread over spinach.
4 Melt rest of butter in saucepan, add flour, stir in and cook for one minute.
5 Remove from heat then stir in cream and milk. Return to high heat, stir until it thickens and boils. Stir in cheese and lemon rind.
6 Pour over fish, sprinkle with Parmesan, place in moderate oven for 20 minutes or microwave on high for about five minutes. |
