Salmon & Smoked Mackerel Pie Recipe

Name: Salmon & Smoked Mackerel Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g spinach leaves; 900 g tiny new potatoes; 4 eggs; 200 g smoked mackerel, flaked and bones removed; 150 g salmon fillets, cut into 1/2 inch cubes; 200 ml creme fraiche; 1/2 lemon, juice of; 3 tablespoons olive oil; salt; black pepper

Servings: persons

1
Preheat your oven to 220u00b0C (Fan 200u00b0C).
2
Put the spinach into a colander and pour over a kettle of boiling water, slowly to make it wilt.
3
Put the potatoes in a large saucepan and cover with more boiling water, bring to the boil and cook until tender (roughly 10 mins). Drain.
4
Once the spinach has cooled, squeeze out excess water, and line the base of a oven-proof pie dish.
5
Push the spinach down in 4 evenly spaced places to create slight dips, and crack the eggs into these dips.
6
Season with salt and pepper.
7
Even cover with the mackerel and salmon.
8
Spread over the creme fraiche with a knife and sprinkle with the lemon juice.
9
Add 1tbsp of oil to the drained potatoes and roughly mash them.
10
Spoon the crushed potatoes over the creme fraiche and drizzle over the remaining oil.
11
Cook in the oven for 20-25 mins, you want the potatoes to turn crispy and golden and the sauce to bubble at the sides of the dish.
12
Leave to stand for about 4 mins and then serve.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 350 g spinach leaves, 900 g tiny new potatoes, 4 eggs, 200 g smoked mackerel, flaked and bones removed, and more.

Yes, Salmon & Smoked Mackerel Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon & Smoked Mackerel Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions