Ingredients for Salmon Smoked Mackerel Pie
- Spinach Leaves
- Tiny New Potatoes
- 4 large eggs
- 150g cooked smoked mackerel fillets
- Salmon Fillets
- 150g crème fraîche
- Lemon, Juice Of
- Olive Oil
- Salt
- Black Pepper
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How to Make Salmon Smoked Mackerel Pie
- Preheat your oven to 220°C (425°F).
- Blanch 150g fresh spinach in a colander under boiling water until wilted. Immediately plunge into ice water to stop cooking and retain vibrant green color. Squeeze out excess water thoroughly.
- Peel and chop 500g potatoes into even-sized pieces. Place in a large saucepan, cover with cold salted water, and bring to a boil. Cook until tender (about 15-20 minutes). Drain well.
- Line the base of a 20cm ovenproof pie dish with the blanched spinach.
- Create four small indentations in the spinach. Gently crack 4 large eggs into the indentations.
- Season the eggs with salt and freshly ground black pepper.
- Evenly layer 150g cooked smoked mackerel fillets and 150g cooked salmon fillets over the eggs.
- Spread 150g crème fraîche evenly over the fish. Drizzle with the juice of ½ lemon.
- Add 1 tbsp olive oil to the drained potatoes. Roughly mash until mostly smooth but with some texture remaining.
- Spoon the mashed potatoes over the crème fraîche. Drizzle with the remaining 1 tbsp olive oil.
- Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy, and the filling is bubbling.
- Let stand for 5 minutes before serving to allow the filling to set slightly.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
12g
Fat
85g
Carbs
13g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Savory Pies Main Dish Seafood Oven Easy European Beginner Cook Dinner Party Salmon Fish Dietary One Dish Meal Low Sodium Comfort Food Low Carb Inexpensive Low In Something Freshwater Fish Saltwater Fish Taste Mood Equipment Presentation Served Hot
