Jersey-Royal-topped salmon and spinach pie recipe

Name: Jersey-Royal-topped salmon and spinach pie
Yield: Serves 4
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)

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

Shop your ingredients

Tesco All Rounder Potatoes 2Kg
Aldi Price Match
500g Jersey Royal potatoes, scrubbed
£1.32
£0.66/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
40g unsalted butter
£1.85
£7.40/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
25g plain flour
£0.70
£0.47/kg
Creamfields Semi Skimmed UHT Milk 1L
Aldi Price Match
450ml semi-skimmed milk
£0.65
£0.65/litre
Tesco Baby Spinach 250G
250g pack baby spinach
£1.30
£5.20/kg
Tesco Capers 190G
2 heaped tbsp capers, rinsed and drained
£2.30
£19.17/kg DR.WT
Tesco Ground Nutmeg 52G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
½ tsp ground nutmeg
£1.00
£19.23/kg
Tesco Boneless Salmon Half Side 500g
£7.00 Clubcard Price
(£14.00/kg)
Offer valid for delivery from 16/09/2026 until 06/10/2026
500g boneless salmon side, skin removed, cut into 3cm cubes
£9.20
£18.40/kg
Tesco Fresh Cut Rosemary 20G
Aldi Price Match
5g fresh rosemary, leaves picked and finely chopped
£0.50
£25.00/kg
Tesco Babyleaf Salad 90G
green salad, to serve (optional)
£0.90
£10.00/kg
Tesco 50% Less Fat Creme Fraiche 300Ml
Aldi Price Match
2 tbsp 50% less fat crème fraîche
£0.75
£2.50/litre

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.