Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
1
cup
Cream, light
0.25
cup
Cheese, cheddar, low sodium, shredded
1
tbsp
Cheese, parmesan, grated
0.25
cup
fresh chopped red onion
, steamed (or sweet onion) 0.25
cup
fresh lemon juice
1
tsp
mustard seed, ground
1
tsp
parsley, dried
0.5
cup
sliced carrots
, steamed 1
cup
Spinach, canned
(S&W)
, tightly packed 2
oz
Fish, trout, rainbow, wild, fillet, baked/broiled
, cut into small pieces (smoked trout is preferred) 1
lb
Fish, cod, Pacific, fillet, raw
, cut into 1 inch cubes (skinless) 1
large hard-boiled eggs
, grated or finely chopped 0.75
lb
Potatoes, cooked in skin, peeled, diced
, boiled without salt 2
tsp
extra virgin olive oil
1
pinch
black pepper
(optional) 1
pinch
kosher salt
(optional) 1
pinch
ground nutmeg
(optional)
Directions
1 Preheat your oven to 450F. 2 Heat the light cream in a nonstick saucepan and bring to a boil. 3 Remove the pan from the heat and add the cheese, onion, lemon juice, mustard, parsley, and carrots. 4 Press the steamed spinach between layers of paper towels to remove any extra moisture. 5 Next, mix the spinach, smoked trout, cod, and egg together and put into a baking dish treated with nonstick cooking spray. Pour the cheese mixture on top. 6 Combine the steamed potatoes, olive oil, and seasons (if using) in a food processor, and pulse until the potatoes are slightly mashed. 7 Spread the potato mixture over the fish mixture in the baking dish and bake for roughly 25 to 30 minutes, or until the potatoes are golden.
Additional Information
The medley of ingredients in this recipe is astounding!
Ingredients | Makes Servings
Directions
