Jersey-Royal-topped salmon and spinach pie recipe
Crispy layered new potatoes top a creamy salmon and spinach sauce for a simple bake that makes for a real crowd-pleaser. Seasonal nutty Jersey-Royals cut through the richness of the sauce for a symphony of flavours. Grab a serving spoon, dig in and enjoy.
See method- Serves 4
- 15 mins to prepare and 55 mins to cook
- 508 calories / serving
Ingredients
- 500g Jersey Royal potatoes, scrubbed
- 40g unsalted butter
- 25g plain flour
- 450ml semi-skimmed milk
- 250g pack baby spinach
- 2 tbsp 50% less fat crème fraîche
- 2 heaped tbsp capers, rinsed and drained
- ½ tsp ground nutmeg
- 500g boneless salmon side, skin removed, cut into 3cm cubes
- 5g fresh rosemary, leaves picked and finely chopped
- green salad, to serve (optional)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2130kJ 508.0kcal
- Fat
- 28g
- Saturates
- 9g
- Salt
- 1.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 31.1gProtein 38.6gFibre 3.5g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Boil the potatoes for 15 mins or until tender; drain and set aside. Preheat the oven to gas 5, 190°C, fan 170°C.
- Meanwhile, melt 25g butter with the flour in a large saucepan set over a low heat, stirring to make a paste. Cook for 4-5 mins, stirring, to toast the flour until you have a pale golden roux. Scrape to one side of the pan and pour 150ml milk into the other side. Heat through gently, then use a balloon whisk to combine the liquid with the roux (letting the milk heat through first helps prevent lumps forming). Repeat until all the milk has been incorporated.
- Simmer for 4 mins, stirring, then add the spinach; remove from the heat and cover. After 2 mins, gently stir in the crème fraîche, capers and nutmeg. Season and transfer to a baking dish, then tuck the salmon chunks in evenly.
- Slice the potatoes into 0.5-1cm discs. Melt the remaining 15g butter with the rosemary in a small pan. Arrange the potatoes on top of the salmon mixture in overlapping rows, then brush with the rosemary butter; season. Bake for 35-40 mins until the potatoes are golden and the sauce bubbling. Leave to rest for 5 mins before serving with a green salad, if you like.
- See more Jersey-Royal recipes
