Salmon & Smoked Mackerel Pie

Recipe by Amber.S
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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