Smoked haddock pie
Make the most of seasonal Jersey Royal potatoes as well as smoked haddock and spinach in this satisfying pie – it makes an ideal summer lunch, best served alfresco
- Serves: 6 persons
- 450g undyed smoked haddock
- 1mint sprig
- 200g Jersey Royal or Cornish new potatoes
- 200g spinach
- a handful wild garlic leaves (optional)
- a knob salted butter
- 2x 320g ready-made puff pastry sheets
- 4tbsp crème fraîche
- nutmeg, for grating
- 1lemon, zested, plus 1 tbsp of juice
- a handful dill or flat-leaf parsley leaves, chopped
Step 1Bring a pan of water to the boil, then reduce the heat to a simmer, lower in the haddock and poach gently for 4-5 minutes or until the flesh flakes apart easily. Remove to a plate with a slotted spoon and peel off the skin. With the pan of water still over a medium heat, drop the mint and a pinch of salt into the pan (don’t add too much, as the water will be salty from the fish) and return to the boil. Cook the potatoes for 10-12 minutes or until tender.
Step 2Remove from the heat and cool the potatoes in the water. Fry the spinach and wild garlic, if using, in the butter until wilted, then cool. Squeeze out any excess water. Set aside to cool. Cut the potatoes into 1cm slices.
Step 3Heat the oven to 200C/fan 180C/gas 6 with a baking tray inside to heat up. Tip the eggs into a sieve over a bowl and let any thin egg white run through. Put the strained yolks and thicker whites in a separate bowl.
Step 4Line a 20cm pie dish with one sheet of the pastry, then trim and brush the surface with the thinner egg whites. Arrange the potatoes over the pastry in an even layer, then top with the crème fraîche. Grate over some nutmeg and spoon the spinach and wild garlic mixture on top.
Step 5Scatter over the lemon zest and top with the flaked fish. Drizzle with the lemon juice, scatter over the herbs and make four gaps in the mixture for the eggs. Pour the eggs into the gaps and brush the edges of the pastry with the thinner whites. Cut the second pastry sheet into a lid and lay it over the top, pressing the edges together and crimping to seal. Cut a cross in the top of the pie to let out the steam, and brush with the remaining thin egg whites.
Step 6Bake for 35 minutes, turning the pie around halfway through, until puffed and golden. Rest for 10-15 minutes, then serve warm with buttered asparagus or buttered broad beans.