Ingredients

  • 4 medium British free range Woodland eggs
  • 100g young leaf spinach
  • 400g Maris Piper potatoes, scrubbed
  • 40g unsalted English butter
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, crushed
  • 40g plain flour
  • 568ml semi skimmed milk
  • 240g pack boneless Scottish salmon fillets, skin removed and discarded, flesh cut into bite-size chunks
  • 40g capers, drained and chopped
  • ½ x 25g pack fresh dill, finely chopped
  • 1 tablespoon olive oil

Method

  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a small pan of water to the boil. Add the eggs and boil for 7 minutes. Drain, then set aside to cool before peeling and cutting into quarters.

  2. 2

    Bring a large saucepan of water to the boil, add the spinach and blanch for 2-3 minutes. Drain, squeeze out the excess water and set aside.

  3. 3

    Slice the unpeeled potatoes into thin rounds — this is easiest to do using a mandoline slicer. Set aside.

  4. 4

    In a large pan, melt the butter and add the onion. Cook for 5 minutes before adding the garlic for the last minute. Stir in the flour and cook for 1-2 minutes.

  5. 5

    Remove from the heat and slowly whisk in the milk. When all the milk has been added, return the pan to the heat. Simmer for 5 minutes, stirring, until thickened.

  6. 6

    Add the hardboiled eggs, salmon, capers, spinach and dill and transfer to a 1.5 litre pie dish. Arrange the potato slices on top and brush them with the oil. Bake for 30-40 minutes, until the potatoes are crisp and golden.

Nutritional Details

Each serving provides
  • Energy 2131kj 509kcal 25%
  • Fat 26.9g 38%
  • Saturates 10.8g 54%
  • Sugars 10.8g 12%
  • Salt 1.25g 21%

% of the Reference Intakes

Back to top