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Jersey-Royal-topped salmon and spinach pie recipe

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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

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