Mitch Tonks' smoked salmon & spinach gratin

Be inspired with this festive smoked salmon gratin dish from restaurateur, fishmonger and celebrity chef, Mitch Tonks

Serves: 2

What you need:

• 200g roughly chopped Young's Fraserburgh Smokehouse Smoked Salmon
• 1 pint milk
• 1 onion
• 3 cloves
• Good pinch nutmeg
• 1 lemon
• A handful of spinach cooked, removing all moisture
• 4 tbsp flour
• 50g butter
• Small handful of finely chopped dill
• Small handful of fine breadcrumbs

What you do:

1. Place the milk, onion, bay leaf and cloves into a saucepan, bring to the boil and simmer for 4-5 minutes then remove from the heat. In another saucepan, melt the butter then stir in the flour until you have a creamy paste.  Gradually pour on the milk whilst whisking until you have a sauce of double cream consistency.
2. Add the smoked salmon, spinach and dill and nutmeg to the sauce. Pour into a shallow dish, sprinkle with breadcrumbs, dot with butter and grill for 3-4 minutes until crisp. Finish with a squeeze of lemon. Serve with thick cut crusty or wholemeal bread.

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