Fish pie — smoked fish gratin
Ingredients
500g Maris Piper potatoes, unpeeled
250 g double cream
250 g milk
Sea salt and ground white pepper (I used @cornishseasalt extra garlicky salt)
1 garlic clove, sliced
200g baby spinach leaves
500g smoked haddock and smoked salmon, cut into chunks (I use Alfred Enderby Luxury Fish Pie mix)
50 g gruyere or extra-mature cheddar, grated
Method
Preheat the oven to 200C/190C fan, leaving a metal baking tray inside to heat up.
Slice the potatoes wafer thin, ideally using a mandolin.
Warm the cream and milk in a medium saucepan and season well. Add the garlic and potatoes and simmer until the potatoes are almost cooked.
Layer up half the potatoes in a buttered metal or cast iron gratin dish. Top with the spinach followed by the fish. Add half of the grated cheese. Layer over the rest of the potatoes and pour over the remaining hot creamy milk. Sprinkle the cheese on top.
Bake for 35-40 minutes, or until the potatoes are tender and the top is bubbling.
Prep time: 15 minutes
Cooking time: 35-40 minutes
Serves 4−6