This was unexpectedly delicious! Quantities make four portions. It is basically layers of wilted spinach, salmon, creamy lemony sauce topped with sliced potato and baked.

  • 600g waxy potatoes, such as Desirée, not peeled

If the potatoes are large you can cut them in half or quarters. Boil 15-20 minutes. Allow to cool slightly, then slip the skins off. Set aside.

  • 350g young leaf spinach

Place in a collander, pour over boiling water until wilted. You may have to do this in two batches. Set aside to drain.

  • 60g butter
  • 50g flour
  • 500ml semi-skimmed milk

Make a white sauce. When thickened, add

  • Finely grated zest of 1 lemon
  • 10-15g fresh dill, chopped
  • 0.5 tsp salt
  • pinch of ground white pepper

Now assemble your pie in a suitable oven-proof dish. Squeeze all the remaining water out of the spinach and lay it out in the bottom of the dish. Add

  • 700g skinless salmon fillets (about 4) cut into bite-size chunks

Pour over the white sauce. Slice the potatoes and layer over the top, overlapping.

  • 2 tbs mleted butter

Brush the top with melted butter and bake 30-40 minutes at 180C. This is a meal in itself but goes well with some fresh bread and a green vegetable if you wish.