|Sat Fat 14.1g||70%|
Heat the oven to 180c.
Beat the egg yolks, egg and butter into the warm mashed potato then mix in the nutmeg and season well.
Put the mix in piping bags with a nozzle and pipe into large circles on a baking tray. Pipe a wall around each circle to fill with the fish.
Divide the fish between the potato cases and bake in the oven for 12-15 minutes.
Mix the dill into the crème fraîche.
Dress each with the crème fraîche and give it a final twist of pepper and a squeeze of lemon juice if you like.
Serve with wedges of little gem and vinaigrette.
Discover how to create these beautiful pies and many more potato recipe videos on our video hub.
500g Maris Piper potatoes, peeled, cubed, boiled and mashed
2 egg yolks
1 egg, beaten
1tbsp butter, melted
A grating of nutmeg
Salt and pepper
150g mixed fish, cut into cubes (salmon, cod, haddock)
150ml crème fraîche
2tbsp chopped dill
Zest of a lemon
2tbsp capers in brine
2 spring onions, sliced
Taking just 5 minutes to cook and 25 minutes to bake this a great meal for an easy dinner recipe. Contains potatoes and all kinds of vegetables it's healthy too!
Tasty at any time of the day, these scones are a simple way of using up any leftover mash to create a lush brunch dish.
Think cottage pie takes too long to cook? Think again with our 30 minute version that tastes just as good as you remember.
This campaign was originally produced in the framework of a programme co-financed by the European Union