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.