¼ cup creme fraiche
1 tsp Dijon mustard
100 g spinach, chopped
50 g frozen peas, blanched
1 large smoked cod fillet, skin and bones removed, torn into chunks
150 g mashed potato
2 - 3 tsp butter
- Heat the oven to 200C/fan 180C. Put the crème fraîche and mustard in a pan and heat gently. Add the spinach, and stir until it wilts, then stir in the peas and fish.
- Tip fish mixture into a heatproof dish and top with the mash. Rough up the surface, then dot with butter and slide under a medium grill until golden and bubbling.