These are the cutest little smoked fish pies ever and utterly, utterly delicious. But they’re rich. Serve a fresh-tasting salad to follow – something with a bit of crunch and acidity.
350g (12 oz) delicate-tasting smoked fish, or 2 cups tightly packed flaked smoked fish
1 kg (2 lb 2 oz) floury potatoes
130g (4-5 oz) baby spinach leaves
Flaky sea salt, freshly ground black pepper & freshly grated nutmeg
1 cup (250ml) cream
3 Tbsp freshly grated parmesan cheese
2 Tbsp melted butter
1 Remove smoked fish from bones and discard skin.
2 Scrub potatoes and steam until tender (or gently boil). Let them cool then slice thinly.
3 Blanch spinach leaves until they wilt, drain, refresh with cold water, and press to release excess water. Dry off with paper towels and chop coarsely.
4 Butter 4 ovenproof ramekins (1½ cup capacity, about 11cm/4½” wide, 6cm/2½” deep) and set them in an ovenproof shallow tray to make it easy to move them in and out of the oven. Layer potatoes, smoked fish, spinach, smoked fish and more potatoes, seasoning as you go with a little salt, black pepper and grated nutmeg. Pour over cream. Sprinkle pies with parmesan and drizzle with melted butter. Bake for 20-25 minutes in an oven preheated to 200°C (400°F), or until golden on top. Serve immediately.
I like to use sweet potatoes (kumara) in these pies, as in the main photograph, but potatoes are equally delicious.