Salmon & Smoked Mackerel Pie
"A luxurious fish pie with eggs and spinach, topped with crispy potatoes. You can use other types of fish, but I think salmon and smoked mackerel works well."
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 350 g spinach leaves
- 900 g tiny new potatoes
- 4 eggs
- 200 g smoked mackerel, flaked and bones removed
- 150 g salmon fillets, cut into 1/2 inch cubes
- 200 ml creme fraiche
- 1⁄2 lemon, juice of
- 3 tablespoons olive oil
- salt
- black pepper
directions
- Preheat your oven to 220ºC (Fan 200ºC).
- Put the spinach into a colander and pour over a kettle of boiling water, slowly to make it wilt.
- Put the potatoes in a large saucepan and cover with more boiling water, bring to the boil and cook until tender (roughly 10 mins). Drain.
- Once the spinach has cooled, squeeze out excess water, and line the base of a oven-proof pie dish.
- Push the spinach down in 4 evenly spaced places to create slight dips, and crack the eggs into these dips.
- Season with salt and pepper.
- Even cover with the mackerel and salmon.
- Spread over the creme fraiche with a knife and sprinkle with the lemon juice.
- Add 1tbsp of oil to the drained potatoes and roughly mash them.
- Spoon the crushed potatoes over the creme fraiche and drizzle over the remaining oil.
- Cook in the oven for 20-25 mins, you want the potatoes to turn crispy and golden and the sauce to bubble at the sides of the dish.
- Leave to stand for about 4 mins and then serve.
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Reviews
-
Loved it! i had some surpluss mackerel and was amazed at just how seriously good this recipe turned out. Well done. -
I made this tonight and though tasty, I found the overall dish disappointingly dry. In order to crisp up the smashed new potatoes you need to cook it for 35 minutes or so which means the egg overcooks and the dish drys out. If I did try this again, I'd add some white wine, lemon zest, chilli flakes and parmesan and maybe skip the eggs. My boyfriend thinks the dish deserves 4 stars but then he's easily pleased :) Great flavours overall though.
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Was very nice, an unusual dish, would definetely make again.
