- Boil the potatoes in a large saucepan with a ½ tsp salt for 15-20 minutes until cooked through.
- Drain and leave to steam dry for 5 minutes. Put the potatoes back into the saucepan and mash until smooth. Add the cannellini beans and mash again, keeping some of the texture of the beans. Add the butter, 1 tsp olive oil, spices, chives and seasoning and mix well. Set aside.
- Preheat the oven to 180°C fan/200°C. In a large pan, fry the red onion and red pepper in 1 tbsp olive oil over a medium heat until softened. Add the crushed garlic and stir for a couple of minutes. Next add the tomato puree and chopped tomatoes and stir for a couple of minutes before adding the harissa paste. When the harissa paste smells fragrant, add the flour. Stir well for 1-2 minutes to make sure the flour is cooked out.
- Slowly add the hot fish stock a little at a time and simmer for 3-4 minutes until the sauce has thickened slightly.
- Next, gently lower in your salmon chunks and slowly stir them into the sauce, being careful not to break up the chunks. Add the spinach and stir through until wilted before adding the juice of a lemon, the cream and seasoning. Taste and adjust the seasoning if necessary.
- Spoon the mixture into a 30 x 20cm ceramic or pyrex dish and smooth the mash over the filling. Use a fork to make ridges running the length of the dish then drizzle with olive oil, sprinkle over the red pepper or chilli flakes and bake for 30 minutes near the top of the oven. After 30 minutes, grill for 10 minutes at a low heat until the topping is slightly crispy.
- Sprinkle over the chives and serve with lemon wedges.
Serving suggestion: can be served with cumin peas (recipe below).
- Fry the onion in the olive oil and butter over a medium heat until softened but not coloured for 8-10 minutes.
- Add the cumin seeds and fry until they begin to smell fragrant. Add the frozen peas and stir until thawed. Season to taste and serve.