Wednesday, 25 March 2015

Smoked Mackerel, Spinach and Potato Dauphinoise

This was really really delicious, I loved the combination of the soft potatoes, with the silky smoked mackerel and spinach. If you're looking for an awesome dish with oily fish I urge you to try this!

Smoked Mackerel, Spinach and Potato Dauphinoise (from Foodie Quine)
(Serves 4)

750g potatoes, peeled and thinly sliced
1 onion, thinly sliced
3 fillets of smoked peppered mackerel, flaked
240g baby spinach
2 cloves garlic, crushed
salt and pepper
300ml creme fraiche

Preheat the oven to 180C and grease a shallow ovenproof dish.

Peel the potatoes and slice as thinly as you can. Do the same with the onion.

Heat a little oil in a frying pan and fry the onion until translucent, add the spinach and garlic and cook until wilted. Add in the smoked mackerel and creme fraiche and stir gently until combined, season.

Arrange a layer of approximately 1/3 of the potato in the bottom of the dish top with the spinach mixture. Top with more potato and then the spinach and then the potato again. So that the top layer is potato.

Bake in the oven for 1 hour. Check after 45 minutes and cover with foil if you think the top is getting too brown.

1 comment:

  1. this sounds good. Something new to try as well. thanks for sharing this recipe.