Introducing our delicious Puffed Salmon and Spinach Fish Pie recipe, taking everyone’s favorite comfort food casserole to a whole new level of deliciousness. Not only does this dish capture the comforting essence, but the addition of nutritious greens underneath the velvety mashed potato topping also provides an incredible health boost. Treat your taste buds to our flaky salmon and tender spinach, all coated in a creamy sauce that’s bursting with flavor. Allow yourself to be surprised as your senses are enveloped in scent and your palate experiences pure bliss. Get ready for a meal that will nourish and satisfy in one delicious dish!
- 1kg Maris Piper potatoes, cut into large pieces
- 2 large eggs, separated
- 400g frozen whole leaf spinach (frozen weight), thawed and squeezed dry
- 85g reduced fat mature cheddar
- whole nutmeg, for grating
- 500g fish – a mix of white fish and salmon is good (I used 2 frozen salmon fillets and 2 cod, thawed).
- 1 onion, halved
- a few whole cloves
- 1 fresh or dried bay leaf
- 300 ml semi-skimmed milk
- 300 ml fish stock (one cube is enough)
- 25g butter
- 2 tbsp extra virgin olive oil
- 50g plain flour
- 1 tsp whole grain mustard
- Cook the potatoes for 20 minutes until tender.
- Meanwhile, place the fish, skin side down, in a roasting pan.
- Dust the onion with the cloves and add it to the pan with the bay leaf, milk and stock.
- Bring to a boil, then cover and simmer for 2 minutes.
- Remove the cod, which should flake easily, cover again and cook for another 3 minutes, until the salmon is just cooked through.
- Remove the fish and set aside.
- Strain the cooking liquid.
- In another pan, melt the butter with the oil.
- Stir in the flour and cook for 2 minutes until it smells toasty.
- Remove from heat and slowly stir in the fish cooking liquid.
- Return to the heat, whisk until the sauce boils and thickens, then stir in the mustard.
- Preheat the oven to 180°C/160°C fan/gas 4.
- Drain the potatoes and mash until smooth.
- Stir in egg yolks, spinach and most of the cheese.
- Season generously with salt, pepper and nutmeg.
- Beat the egg whites until foamy and then fold them into the potatoes in 2 portions.
- Place the fish in a large baking dish.
- Pour the sauce over it and top with the spinach potato.
- Sprinkle with the remaining cheese.
- Bake for 35-40 minutes until the dough is golden brown and risen.
Equipment and tools
- Big pot
- baking pan
- mixing bowls
- frying pan
- wooden spoon
This recipe contains the following allergens:
Storage and leftovers
Once cooked, you can store leftover puffed salmon and spinach fish pie in an airtight container in the refrigerator for up to three days. To reheat, simply place the portion in an ovenproof dish and warm in the oven until heated through.
Please note that reheating multiple times is not recommended as it may affect the texture and taste of the dish.
Health Benefits of Fish Pie with Puffed Salmon and Spinach
The fish pie with puffed salmon and spinach not only satisfies your taste buds but also offers numerous health benefits due to its nutritious ingredients. Let’s explore the health benefits of some key ingredients used in this delicious recipe:
1. Maris Piper potatoes
Maris Piper potatoes are a rich source of carbohydrates, fiber and various essential minerals such as potassium and vitamin C. They provide energy and aid digestion while contributing to a healthy immune system.
Eggs are packed with essential nutrients such as protein, vitamins (A, D, E, B12) and minerals. They support muscle growth, strengthen bones and contribute to brain health. Separating the yolk and white helps reduce cholesterol absorption.
Frozen whole leaf spinach is a low-calorie vegetable packed with nutrients such as vitamins (A, C, K, B6), minerals (iron, calcium) and antioxidants. It promotes healthy skin, aids digestion and supports bone health.
4. Reduced Fat Mature Cheddar
Reduced-fat mature cheddar cheese provides a good amount of protein and calcium, which are essential for maintaining strong bones and teeth. Compared to regular cheddar, it has less fat but still offers a delicious and creamy taste.
5. Fish (white and salmon)
The combination of white fish (cod) and salmon brings a variety of health benefits. Both are excellent sources of high-quality protein and omega-3 fatty acids, which are essential for heart health, brain function and reducing inflammation.
Onions are rich in antioxidants and contain compounds that may help reduce the risk of chronic diseases such as heart disease and certain cancers. They are also known for their anti-inflammatory and immune-boosting properties.
7. Bay leaf
Bay leaf gives the dish a lively aroma and taste. It is known for its potential to aid digestion, relieve respiratory problems, and have antibacterial properties.
Semi-skimmed milk is a good source of calcium and vitamin D, which are crucial for strong bones, teeth and overall bone health. It also provides proteins, vitamins (A, B12) and minerals (potassium, phosphorus).
9. Fish stock
Even diced fish stock gives the dish a strong umami taste. It is a source of important minerals such as iodine, selenium and magnesium, which play an important role in supporting thyroid function and maintaining a healthy metabolism.
10. Olive oil
Extra virgin olive oil is widely known for its heart-healthy properties. It is rich in monounsaturated fats, antioxidants and anti-inflammatory compounds that may help reduce the risk of chronic diseases such as heart disease and diabetes.
11. Whole grain mustard
Whole grain mustard gives the dish a spicy note. It is made from mustard seeds, which are rich in omega-3 fatty acids, minerals (iron, magnesium) and antioxidants. Mustard seeds also contain compounds that may have anti-cancer effects.