Ingredient:
350 g (12 oz) floury potatoes, peeled and cut into 2 cm (1/4 in) cubes
Salt and black pepper
500 g (1 lb 2 oz) baby spinach
1 tbsp olive oil
250 g (9 oz) button mushrooms, sliced in half knob of butter
3 eggs, hard-bailed, peeled, and sliced into quarters
500 g (1 lb 2 oz) smoked trout fillets, skinned
300 ml (10 fl oz) double cream
2 tsp Dijon mustard
75 g (2 ½ oz) Parmesan cheese, grated
1 Litre (3 ½ pint) wide-based ovenproof dish

Method:
Preheat the oven to 2000℃ (180℃ fan, Gas 6). Meanwhile, put the potatoes into a pan of cold salted water, cover with a lid, bring to the boil, and cook for  10-15 minutes or until just cooked. Drain well and set aside.

Heat a large frying pan, and the spinach, and cook for a few minutes or until just wilted but still holding  its shape. Drain well in a colander, squeezing to remove excess liquid, then set aside. Your may need to do this in batches.

Heat the oil in the frying pan, add the mushrooms, and fry for 3 minutes or until just cooked.

Grease the ovenproof dish with the butter, then arrange the potatoes, spinach, and mushrooms in the base. Scatter over the eggs, flake the trout fillets over the top, and season with salt and freshly ground black pepper.

Bix the cream and mustard in a bowl with some salt and freshly ground black pepper, then pour over the fish mixture, and sprinkle with the cheese.

Bake for 20-25 minutes or until golden on top and cooked through.-Window To News