Shine with the Stars

Diana Henry, p59

Tom Kerridge, p,60

Rosie Birkett, p61

Raymond Blanc, p63

Tommy Banks, p64

James Martin, p66

John Torode, p67

Gregg Wallace, p68

Paul Hollywood, p69

DIANA HENRY’S SPECIAL SWEDISH-INSPIRED SUPPER

This is my version of a popular dish served around Christmastime in Sweden. I first ate it 18 years ago in the covered market in Stockholm on Christmas Eve, and it has stayed with me. You need to use smoked salmon fillets that are raw. It’s a rich dish, so you don’t need large portions. Serve with small waxy potatoes and roasted beets.

Swedish smoked salmon & spinach gratin

▪ Serves 6 ▪ Prep 5 mins plus cooling ▪ Cook 45 mins

1.2kg spinach
15g butter
6 lightly smoked raw salmon fillets, skin removed (about 140g each)
300ml double cream

1 Put the spinach in a very large saucepan (or use two) and add a few tablespoons of water. Cover, set over a medium heat and cook for about 5-8 mins, turning the every so often, until wilted. Tip into a colander to drain, and leave to cool (you can spread it out on a plate, if you like, to cool it quicker). Squeeze out the excess water – this prevents the cream becoming watery.

2 Chop the spinach. Melt the butter in a saucepan and gently toss in the spinach. Season with pepper and a very small amount of salt (the salmon will be salty, too). Heat the oven to 160C/140C fan/ gas 3. Lay the spinach out in the bottom of a gratin dish (about 30 x 20cm), then arrange the salmon fillets on top.

3 Heat the cream in a small pan, then pour over the salmon and spinach. Bake for 35 mins until the top is golden and the cream bubbling.

495 kcals, fat 40g, saturates 21g, carbs 4g, sugars 1g, fibre 2g,