https://youtube.com/watch?v=B3VMF65vr5o%26hl%3Den%26fs%3D1
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Ingredients
- half-fat crème fraîche 4 tbsp
- Dijon mustard 1 tsp
- spinach 100g, chopped
- frozen peas 50g, defrosted
- smoked mackerel 1 large fillet, torn into chunks
- mashed potato 150g
- butter
Method
-
Step 1
Heat the oven to 200C/fan 180C/gas 6. Put the crème fraîche and mustard in a pan and heat gently. Add the spinach, and stir until it wilts, then stir in the peas and mackerel. Tip into a heatproof dish and top with the mash. Rough up the surface, then dot with butter and bake for 10 minutes until golden and bubbling. Slide under a medium grill for a few minutes extra to get a crispier golden top.
Nutritional Information
- Kcals 694
- Fat 48.3g
- Saturates 16.8g
- Carbs 31.3g
- Fibre 8.4g
- Protein 29.4g
- Salt 3.1g
