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Jersey-Royal-topped salmon and spinach pie recipe

Jersey-Royal-topped salmon and spinach pie recipe

6 ratings

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)
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2130kj
    508kcal
    25%
  • Fat

    28g 39%
  • Saturates

    9g 46%
  • Sugars

    7g 8%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 31.1g Protein 38.6g Fibre 3.5g

Method

  1. Boil the potatoes for 15 mins or until tender; drain and set aside. Preheat the oven to gas 5, 190°C, fan 170°C.

  2. 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.

  3. 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.

  4. 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.

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