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: 45 mins
• 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

1. Preheat your oven to 220ºC (Fan 200ºC).
2. Put the spinach into a colander and pour over a kettle of boiling water, slowly to make it wilt.
3. 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.
4. Once the spinach has cooled, squeeze out excess water, and line the base of a oven-proof pie dish.
5. Push the spinach down in 4 evenly spaced places to create slight dips, and crack the eggs into these dips.
6. Season with salt and pepper.
7. Even cover with the mackerel and salmon.
8. Spread over the creme fraiche with a knife and sprinkle with the lemon juice.
9. Add 1tbsp of oil to the drained potatoes and roughly mash them.
10. Spoon the crushed potatoes over the creme fraiche and drizzle over the remaining oil.
11. 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.
12. Leave to stand for about 4 mins and then serve.