Ingredients

• 350g Salmon (Boneless & Skinless)
• 150g baby spinach
• 800g potatoes
• 400 ml hot milk
• 1 tsp mustard paste
• 1 medium onion, finely chopped
• 5 garlic cloves, finely chopped
• 2 tbsp plain flour
• Zest of 1 lemon
• 1/4 cup fresh cream
• 75g/ 6 tbsp butter
• Pepper powder
• 1/4 cup Cheddar cheese (optional)
• Salt
• Chives

Method

1) Take 150g of baby spinach in a bowl. Pour boiling water and blanch for 5 minutes. Drain the water after 5 minutes. Keep aside.

2) Peel 800g of potatoes (floury potatoes are the best) and cut into cubes. Place in boiling water and cook until the potatoes are soft. Drain the water. Mash the potatoes well.

3) Add 2 tbsp butter, 1/4 cup cream( single/double cream), salt and pepper to taste. Mix it well until combined and keep aside.

4) Heat a pan. Add 4 tbsp butter, 5 finely chopped garlic cloves and 1 finely chopped medium onion. Sauté for 3-4 minutes.

5) Add 1 tsp mustard paste. Mix well. (You can skip this step if you don’t have it.)

6) Reduce the heat to medium-low. Add 2 tbsp plain flour. Cook for 1 minute until the rawness is gone. Stir continuously.

7) Add 400ml milk( approx., 1 3/4 cups) little at a time to avoid lumps. Mix well.

8) Cook until the sauce thickens. Add 350g salmon, pepper powder and salt to taste. Mix well & cook for 5 minutes stirring in between. Remove from heat.

9) Transfer to a greased baking dish. Sprinkle zest of 1 lemon on top. Layer with blanched spinach. Spoon the mashed potato on top. Work with a fork to get a crispy finish. Sprinkle some cheddar cheese and pepper powder on top.

10) Bake in the oven at 200°C for 25-30 minutes or until the top is golden.

11) Sprinkle some chives and serve warm.

Notes

You can use a combination of different fishes like cod, haddock and salmon. You can also use prawns.

Adding cheddar cheese is completely optional.

Floury potatoes are best for this recipe. (E.g. Maris Piper)

Adding Spinach will give a nice crunch to the pie.