Tasty baked florentines- perfect for a lazy weekend brunch.
1 x 418g or 2 x 213g cans of red or pink wild Alaska salmon
350g young spinach
2 large eggs
200ml crème fraiche
3 tbsp milk
50g Parmesan cheese, finely grated
50g mature Cheddar cheese, grated
Salt and freshly ground black pepper
1) Drain the can of salmon, reserving the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks. Set aside.
2) Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Use the butter to grease 4 individual baking dishes.
3) Cook the spinach in a tiny amount of water for about three minutes, or until the leaves have wilted. Cool for a few moments, then squeeze out the excess moisture and share between the prepared dishes. Top with the chunks of salmon.
4) Beat together the eggs, crème fraiche, milk and two tablespoons of the reserved salmon liquid. Stir in the Parmesan and Cheddar cheeses, and season with a little salt and pepper. Pour an equal amount into each dish. Transfer to the oven and bake for 15-20 minutes, until set and browned.