Name: Smoked snapper, dill and lemon potato-topped pie
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram agria potatoes, peeled, cut into quarters; 50 gram butter, cubed; 100 millilitre cream, warmed; 5 eggs, beaten; 150 millilitre cream; 1 pinch nutmeg; zest of 1 lemon; 250 gram smoked snapper (or smoked fish of choice), bones removed, flaked; 2 spring onions, thinly sliced; 2 tablespoon chopped dill; lemon wedges, to serve; salad greens, to serve

Ingredients

500 gram agria potatoes, peeled, cut into quarters

50 gram butter, cubed

100 millilitre cream, warmed

5 eggs, beaten

150 millilitre cream

1 pinch nutmeg

zest of 1 lemon

250 gram smoked snapper (or smoked fish of choice), bones removed, flaked

2 spring onions, thinly sliced

2 tablespoon chopped dill

lemon wedges, to serve

salad greens, to serve

Method

1.Place potatoes in a saucepan of salted cold water and bring to the boil then simmer for about 15 minutes or until soft.

2.Preheat oven to 200°C.

3.Drain potatoes then pass through a ricer or mash thoroughly. Add butter to hot cream then fold into the potato and whisk thoroughly. Season to taste.

4.Combine beaten eggs and second measure of cream. Add nutmeg and zest then fold in snapper, spring onions and dill. Season to taste. Three-quarters fill 4 x small pie dishes or ramekins with mixture.

5.Fill a piping bag with hot mashed potato and pipe on top of pies. Cook in oven for 20 minutes or until potato is nicely coloured. Serve each pie with a lemon wedge, salad greens and some chutney, if desired.

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Ingredients

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