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Easy salmon & spinach gratin

Easy salmon & spinach gratin


Switch up your usual fish pie with this great-tasting gratin, which saves on cooking time by using ready-steamed salmon

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1655kj 394kcal
  • Fat
    Med 19%
  • Saturates
    Low 27%
  • Sugar
    Low 15%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 46g

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Big Bag Option


  • 2 medium sweet potatoes, peeled and chopped
  • 2 small baking potatoes, peeled and chopped
  • 15g Co-op unsalted butter
  • 400ml Co-op semi-skimmed milk
  • 1 tbsp wholegrain mustard
  • 1 tbsp cornflour
  • 30g Co-op British mature lighter cheese, grated
  • 180g pack Co-op steamed salmon fillets, skin removed
  • 198g can sweetcorn, drained
  • 150g Co-op frozen British garden peas
  • 40g Co-op British baby spinach


  1. Cook the sweet and baking potatoes in a pan of boiling water for 15-18 mins or until tender
  2. Drain well, season, add the butter and mash
  3. Preheat the grill to high
  4. While the potatoes are cooking, put the milk, mustard and cornflour in a shallow hob-proof casserole dish
  5. Over a medium heat, whisk constantly, until bubbling and slightly thickened Add half the grated cheese and season to taste
  6. Flake the salmon into the sauce, then stir in the sweetcorn, peas and spinach
  7. Top with the mash, sprinkle with the remaining cheese and cook under the grill for 5-8 mins, until golden and bubbling
  8. Season with black pepper and serve