A tasty weekend brunch

Tasty little baked florentines are perfect for a lazy weekend brunch with your loved one. Delicious and yet quick and easy to make – simply place spinach and succulent chunks of canned wild Alaska salmon into individual buttered dishes. Pour over a mixture of beaten egg, milk and crème fraiche, sprinkle with cheese and bake in the oven until golden brown.

For delicious, natural and environmentally sustainable salmon look for wild Alaska salmon on supermarket shelves. Alaska salmon are wild and grow to adulthood feeding on their natural foods in the cold clean waters of the North Pacific Ocean.

It is this natural diet of crustaceans and other marine life that gives wild Alaska salmon its distinctive colour and flavour. The independent Marine Stewardship Council (MSC) has recognised Alaska salmon as the first sustainable wild salmon fishery in the world. Thanks to years of careful management by the Alaska Department of Fish and Game (ADFG) wild salmon stocks in Alaska have been preserved due to escapement programmes implemented during the short harvest periods.

Processed immediately after harvest to preserve its delicious flavour, wild Alaska canned salmon is also low in cholesterol and high in protein, calcium, vitamins and Omega-3 oils. It’s great value for money too! Wild Alaska Salmon is stocked in most supermarkets, look for the words 'USA SALMON' or 'ALASKA SALMON USA' on the label or stamped on the lid of your favourite brand of pink or red canned salmon.

Recipe - Wild Alaska Salmon Florentine

Serves 4

1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
15g (½ oz) butter
350g (12oz) young spinach
2 large eggs
200ml (7fl oz) crème fraiche
3 tbsp milk
50g (2oz) Parmesan cheese, finely grated
50g (2oz) mature Cheddar cheese, grated
Salt and freshly ground black pepper

1. Drain the can of salmon, reserving the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks. Set aside

2. Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Use the butter to grease 4 individual baking dishes

3. Cook the spinach in a tiny amount of water for about three minutes, or until the leaves have wilted. Cool for a few moments, then squeeze out the excess moisture and share between the prepared dishes. Top with the chunks of salmon

4. Beat together the eggs, crème fraiche, milk and two tablespoons of the reserved salmon liquid. Stir in the Parmesan and Cheddar cheeses, and season with a little salt and pepper. Pour an equal amount into each dish. Transfer to the oven and bake for 15-20 minutes, until set and browned

Cook’s tip: Prepare these dishes a few hours ahead of time, if you like. Just keep them covered and refrigerated, ready for baking when you’re ready to eat.