Potato dumpling bake with smoked salmon and spinach

Name: Potato dumpling bake with smoked salmon and spinach
Total time: 55 min
Cuisine: German
Ingredients: 1 kg dumpling dough (half-and-half); 450 g frozen spinach; 200 g smoked salmon; 400 g sour cream; 200 g cheese for gratin dishes; 1 tsp salt; 0.5 tsp pepper; 1 pinch nutmeg; a little butter for the tin

Dumpling dough is layered with spinach, sour cream and smoked salmon to make a creamy casserole, then topped with cheese and baked.

Servings 1 to 20 – amounts adjust automatically 55 minutes Main course German 480 kcal per serving (estimated)

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Potato dumpling bake with smoked salmon and spinach

AI-generated

Ingredients

1 kg dumpling dough (half-and-half)
450 g frozen spinach
200 g smoked salmon
400 g sour cream
200 g cheese for gratin dishes
1 tsp salt
0.5 tsp pepper
1 pinch nutmeg
a little butter for the tin

Instructions

Defrost the frozen spinach and squeeze out any excess water; preheat the oven to 180 degrees (top and bottom heat).
Season the dumpling dough with salt, pepper and nutmeg, then shape into small dumplings with floured hands.
Grease a baking dish with butter and arrange the dumplings evenly in it.
Mix the spinach with sour cream, season to taste with salt and pepper, and spoon over the dumplings.
Tear the smoked salmon into strips and scatter over the spinach.
Sprinkle everything with cheese and bake in the oven for about 35 minutes, until the cheese is golden brown.
Leave the casserole to rest briefly and serve warm.

AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.