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Layered Salmon Crumble with Gruyère Potatoes | Taste and Tipple

Layered Salmon Crumble with Gruyère Potatoes

Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6


  • 14 to 16 oz skinless, boneless salmon fillets
  • Butter or nonstick spray
  • 2 tbsp panko or other dry bread crumbs
  • 1 box boxbaby spinach mixed with other greens such as arugula, kale and chard
  • ½ cup 18% cream
  • 2 eggs
  • ¾ tsp salt
  • ½ tsp Dijon mustard
  • ½ tsp chili flakes
  • ¼ tsp freshly ground black pepper
  • ½ pkg 325 g frozen home fries, about 2 cups
  • 2 oz Gruyère or Emmenthal cheese, coarsely grated, about 1¼ cups
  • 2 tbsp finely chopped fresh parsley, divided
  • 2 large sweet red peppers roasted, peeled and seeded
  • 2 green onions thinly sliced


  1. Preheat oven to 425°F (220°C). Arrange rack above oven centre.

  2. Cut each fillet lengthwise into 5 pieces. Butter, or coat with nonstick spray, a deep-dish 9-inch (23-cm) pie plate or equivalent gratin dish; sprinkle with panko. Arrange salmon, laying on sides evenly over bottom.

  3. Place spinach mixture on a round dinner plate; cover. Microwave for 1 minute on high or until wilted. Remove over; flip like a pancake onto a double thickness of paper towel. Cover with more paper towels; press to remove moisture.

  4. Lightly whisk cream with eggs, salt, mustard, chili flakes and pepper.

  5. Toss home fries with cheese and half of parsley.

  6. Over top of salmon, arrange roasted peppers; top with spinach “pancake.” Sprinkle with green onions. Pour over cream mixture. Top with home fries and cheese.

  7. Bake 30 to 40 minutes or until just set. If a browner top is desired, briefly broil. Garnish with remaining parsley.

Recipe Notes

Recipe from: Bentz-Crowley, Marilyn. "Layered Salmon Crumble with Gruyère Potatoes." Food and Drink. Spring 2016.