Puffed salmon & spinach fish pie

Puffed salmon & spinach fish pie

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(27 ratings)

Prep: 15 mins Cook: 1 hr

More effort

Serves 6
Adding greens to your mashed potato topping boosts the health benefits of this classic comfort food bake

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal449
  • fat18g
  • saturates6g
  • carbs37g
  • sugars5g
  • fibre6g
  • protein33g
  • salt0.8g


    For the topping

    • 1kg Maris Piper potato, cut into large chunks



      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 2 large eggs, separated
    • 400g frozen whole-leaf spinach (frozen weight), defrosted and squeezed dry



      Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

    • 85g reduced-fat mature cheddar
    • whole nutmeg, for grating



      One of the most useful of spices for both sweet and savoury

    For the filling

    • 500g fish - a mix of white and salmon is good (I used 2 frozen salmon fillets and 2 cod, defrosted)
    • 1 onion, halved



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • a few whole cloves



      A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

    • 1 fresh or dried bay leaf
    • 300ml semi-skimmed milk
    • 300ml fish stock (from a cube is fine)
    • 25g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 tbsp extra-virgin olive oil
    • 50g plain flour
    • 1 tsp wholegrain mustard


    1. Boil the potatoes for 20 mins until tender. Meanwhile, put the fish in a frying pan, skin-side down. Stud the onion with the cloves and put into the pan with the bay, milk and stock. Bring to the boil, then cover and simmer for 2 mins. Remove the cod, which should flake easily, then re-cover and cook for 3 mins more until the salmon is just cooked through. Lift out the fish and set aside. Strain the cooking liquid.

    2. In another pan, melt the butter with the oil, stir in the flour and cook for 2 mins until it smells toasty. Take off the heat and slowly whisk in the fish cooking liquid. Return to the heat, whisk until the sauce boils and thickens, then stir in the mustard. Heat oven to 180C/160C fan/gas 4.

    3. Drain and mash the potatoes until smooth, then beat in the egg yolks, spinach and most of the cheese. Season generously with salt, pepper and nutmeg. Whisk the egg whites to soft peaks, then fold into the potato in 2 batches.

    4. Flake the fish into a large baking dish, pour over the sauce and top with the spinachy potato. Scatter with the rest of the cheese and bake for 35-40 mins until golden and risen.

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    Comments, questions and tips

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    T Mistry's picture
    T Mistry
    29th Jun, 2020
    V nice healthy alternative to the usual and not too many ingredients. Remember to take out the cloves and bay leaf :)
    Joe Trottet's picture
    Joe Trottet
    24th Oct, 2019
    Not a particularly easy method to follow (doesn't mention you need to keep the strained liquid or what to do with the onions). Very much unconvinced that separating and beating the egg whites makes much difference.
    23rd Mar, 2019
    I'd say a kilo of potatoes (peeled weight) to get the right amount of mash for this recipe.
    3rd Jan, 2018
    Enjoyed this. Next time I'll probably up the amount of fish and maybe add mushrooms to give it that extra dimension.
    16th Mar, 2016
    Beautiful - serves 6 though??! I don't think so - 2 hungry tums finished this off in one sitting.
    5th Feb, 2016
    Absolutely delicious! This is the first fish pie I've made and I'm sticking with it. I expected a lot of faffing about but it was actually very easy. I started the recipe early thinking I would need the extra time but actually had it ready to go in the oven a good hour before I needed it to so refrigerated it for a while and it still came out perfect. A was very wary about adding the mustard as I hate the stuff but it blends in with all the other flavours and I didn't particularly notice it. Definitely a keeper!
    Frantic Flapjack
    26th Jan, 2016
    Very good fish pie and not difficult to make although I used more potatoes to make sure the pie was covered well. I used one cod fillet, two salmon fillets and some prawns and sweetcorn in the filling.
    2nd Apr, 2014
    I love this recipe! Wonderful to have some greens in a fish pie. I always double the ingredients and make two, just to have one in the freezer. I do add some mushrooms.
    24th Jan, 2014
    Made this for my nearly 1year old daughter and myself. We both loved it and there was plenty to put in the freezer for my daughter!!
    1st Jun, 2013
    Not as difficult as it sounds and really really tasty. I used 2 salmon fillets as was making it for 2 people (and that's what we had in the freezer!). A pleasant change from our usual dinners.


    19th Nov, 2018
    Do you have to use frozen spinach or can you use fresh? Many thanks.
    goodfoodteam's picture
    20th Nov, 2018
    Thanks for your question. Yes, you can use fresh. You may want to chop it a little so that it's easier to stir in. You'll also need to use less - around 250g should be enough.
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