The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 40g creamed coconut
- 1 handful of fresh flat-leaf parsley
- 240g green beans
- 4 hot-smoked salmon fillets (skin on) (Fish)
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 6 carrot
- 1 leek
-
1 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
-
20g capers(Water, Salt, Vinegar)
- 1 tbsp cornflour
- 80g baby spinach
Allergens
Contains:
Fish, Celery, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 479Kcal |
| 386kJ | 2003kJ | |
| Fat | 4.6g | 24g |
| of which saturates | 1.8g | 9.4g |
| Carbohydrates | 6g | 29g |
| of which sugars | 4.3g | 22g |
| Protein | 7.4g | 38g |
| Salt | 0.81g | 4.2g |
| Fibre | 2.0g | 11g |
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Hot-smoked Salmon Bake with Carrot Mash & Capers
Carrot mash topped, wholegrain mustard, green beans
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Peel the carrots and cut into 1cm thick discs. Place the carrots on a lined baking tray and toss with 1/2 tbsp oil. Cook for 25-30 mins, until soft and turning golden.
- Trim and thinly slice the leek into half moons. Heat a large saucepan with 1/2 tbsp oil. Cook the leek for 4-6 mins until softened then set aside half.
- Meanwhile, dissolve the cornflour in a jug with 3 tbsp cold water, add the creamed coconut, mustard and stock cube then top up to 500ml with boiling water. Stir well, then add to the saucepan along with the spinach. Simmer for 2-3 mins until the sauce has thickened.
- Roughly chop the parsley. Break the salmon into large pieces, discarding the skin, and add to the saucepan with half the parsley. Stir together, taking care not to break up the salmon, and season to taste with sea salt and black pepper. Transfer to an oven proof dish.
- When the carrots are soft, add the reserved leeks, season with sea salt and black pepper and roughly mash. Spoon it over the fish pie mix, sprinkle with capers and place in the oven for 5 mins.
- Meanwhile, trim the green beans. Place in a saucepan on high heat and cover with salted boiling water. Boil for 3-4 mins, until cooked then drain.
- Serve the fish pie alongside the green beans and scatter over the remaining parsley.
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