Smoked Salmon, Spinach, Mushroom, Potato Frittata

 

100g smoked salmon

100g mushrooms, sliced

150g baby spinach 

350g potatoes, peeled and chopped into small cubes

Salt and pepper 

20ml double cream

3 eggs, beaten 

Boil the potatoes in salted water, until they are just cooked, about 10 minutes. Place potatoes in oven proof dish. 

Tear up the salmon and spread over the potatoes with the spinach and mushrooms.

Mix gently so as not to break up the potatoes. 

Season with salt and pepper to taste. 

Add the double cream to the eggs and stir well.

Pour over the potato mixture. 

Give it a little shake to ensure it coats everything. 

Bake in the oven for 30 minutes or until a knife comes out clean. 

Salmon Loaf

 

400g canned salmon, drained 

1/2 cup mayonnaise

1 onion, finely diced

1 egg 

3 potatoes

Dried parsley

Finely chop onion and put into large bowl.  Boil and mash potatoes, and place hot potatoes directly on top of onion.  Mash potatoes with the onion.

Remove skin and bones from salmon. Add to potatoes and onions, then 2tir in mayonnaise and egg until combined. Add some dried parsley.   Spread mixture evenly into baking tray.   Bake about 35 minutes or until golden brown.

Spinach Matza Spanakopita

 

1/2 medium onion, finely chopped 

olive oil 

250g frozen chopped spinach, thawed 

1/3 cup chopped dill

200g cottage cheese 

1 cup whole milk 

2 eggs 

85g feta, crumbled - 3/4 cup

3-4 matzos 

Preheat oven to 400°F with rack in middle. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes. 

Meanwhile, put spinach in a sieve and press out as much liquid as possible. 

Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in dill, salt and pepper.

Purée cottage cheese in a blender with milk, eggs, and salt and pepper until smooth. Reserve 1 cup in a bowl and stir remainder into spinach with 1/2  cup feta. 

Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften. Place 1 soaked matzos in a generously oiled shallow baking dish. 

Pour in half of spinach filling. Cover with 1 more matzo, then pour in remaining filling. Put remaining  matzo on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining feta. Bake, uncovered, until golden and set, 20-25 minutes. 

Crustless Spinach and Mushroom Quiche

 

1 cup chopped onion 

1 cup sliced fresh mushrooms 

1 tablespoon olive  oil 

250g frozen chopped spinach, thawed and well drained 

5 large eggs 

3 cups shredded cheese 

Salt and Pepper

In a large skillet, saute onion and mushrooms in oil until tender. Add spinach ; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; mix well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.