Description

This Puffed Salmon & Spinach Fish Pie is a comforting and flavorful dish featuring a creamy fish sauce topped with a fluffy spinach-infused mashed potato crust. The combination of white fish and salmon provides a rich seafood flavor, while the addition of mature cheddar and nutmeg enhances the warmth and depth. The egg whites folded into the mash create a light, airy topping that bakes to a beautiful golden puff, making this pie both satisfying and visually appealing.

Ingredients

Scale

Potato Topping

1kg Maris Piper potatoes, cut into large chunks
2 large eggs, separated
400g frozen whole-leaf spinach (defrosted and squeezed dry)
85g reduced-fat mature cheddar cheese (divided)
Whole nutmeg, for grating
Salt and pepper, to season

Fish and Sauce

500g mixed fish (2 frozen salmon fillets and 2 cod fillets, defrosted)
1 onion, halved
A few whole cloves
1 fresh or dried bay leaf
300ml semi-skimmed milk
300ml fish stock (from a stock cube)
25g butter
2 tbsp extra-virgin olive oil
50g plain flour
1 tsp wholegrain mustard
Salt and freshly ground black pepper, to season

Instructions

Prepare the Potatoes: Boil the potato chunks in salted water for about 20 minutes, or until tender when pierced with a fork. Drain well and set aside to mash later.
Poach the Fish: Place the fish skin-side down in a frying pan. Stud the halved onion with the whole cloves and add it alongside the bay leaf, semi-skimmed milk, and fish stock. Bring to a boil, then cover and simmer for 2 minutes. Remove the cod fillets (these should flake easily), then cover and cook for an additional 3 minutes until the salmon is just cooked through. Remove the salmon and set both fish pieces aside. Strain and reserve the poaching liquid.
Make the Sauce: In another pan, melt the butter with the extra-virgin olive oil over medium heat. Stir in the flour and cook for about 2 minutes until it has a toasty aroma. Gradually whisk in the strained poaching liquid, returning the pan to the heat. Whisk continuously until the sauce boils and thickens. Remove from heat and stir in the wholegrain mustard. Season to taste.
Prepare the Mashed Potato: Mash the drained potatoes until smooth. Beat in the egg yolks, squeezed spinach, and most of the mature cheddar cheese. Season generously with salt, freshly ground black pepper, and freshly grated nutmeg to taste.
Fold in Egg Whites: Whisk the egg whites until soft peaks form. Gently fold the beaten egg whites into the mashed potato mixture in two batches to maintain the airy texture.
Assemble the Pie: Flake the cooked fish into a large baking dish. Pour the mustard-infused sauce evenly over the fish. Spoon and spread the spinachy mashed potato mixture on top. Sprinkle the remaining cheese over the surface.
Bake: Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Bake the pie for 35-40 minutes, or until the topping is golden brown and puffed up.
Serve: Allow to rest briefly before serving. This pie pairs well with a crisp green salad or steamed vegetables.

Notes

Using Maris Piper potatoes ensures a fluffy mash that’s perfect for the topping.
Be careful not to overcook the fish during poaching to keep it tender and flaky.
Folding the egg whites gently preserves the airiness of the potato topping, which gives it its characteristic puff.
You can substitute the fish stock with vegetable stock for a different flavor profile.
For a gluten-free version, use gluten-free flour and verify that the stock cube is gluten-free.
The nutmeg adds a subtle warmth but can be omitted if preferred.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: British

Keywords: Fish pie, salmon pie, spinach fish pie, puffed mashed potato, baked fish pie, healthy fish dish