A fresh take on fish pie, this dish is packed with goodness for all the family.
A fresh take on fish pie, this dish is packed with goodness for all the family.
Preheat oven to 200°C/gas mark 6.
Par-boil potatoes in skins for 10 minutes, drain and rinse with cold water to cool. Set aside.
Melt 50g of Pure spread in a pan, add onion, garlic, ground white pepper and stir-fry for 3 minutes.
Add broccoli and continue to stir-fry for 5 minutes. Add the spinach and cook until it begins to wilt.
Grease a deep 1.3L baking dish with some Pure spread and spoon the stir-fried vegetable mixture evenly over the base.
Place the salmon strips on top of this mixture, scatter over the lemon rind and the parsley and pour over the soya cream. Season well.
Remove the peel from the potatoes and coarsely grate.
Top the salmon with the potato, season and dot over the remaining Pure spread.
Place on a baking sheet and bake for 30 minutes or until the potatoes are brown and crispy.
Serve with whole baby carrots, whole baby sweetcorn or sugar snaps.