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Tinned fish crumble

Tinned fish crumble


We've used tinned salmon and mackerel in this savoury crumble for a thrifty twist. It's a brilliant storecupboard recipe that you'll return to again and again

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    2829kj 678kcal
  • Fat
    High 55%
  • Saturates
    High 59%
  • Sugar
    Low 10%
  • Salt
    High 45%

% of adult’s reference intake | Carbohydrates per serving : 34g


  • 125g bag Co-op British baby spinach
  • 3 tbsp Co-op olive oil
  • 1 onion, finely chopped
  • 4 tbsp Co-op plain flour
  • 500ml Co-op semi-skimmed milk
  • 2 tsp dried dill
  • 1 tbsp Co-op Dijon mustard
  • 2 x 170g tins Co-op wild Pacific red salmon, drained, bones and skin removed
  • 2 x 125g tins Co-op mackerel in brine, drained
  • 75g stale breadcrumbs
  • 100g Co-op British mild Cheddar, grated
  • Green salad and crusty bread, to serve


  1. Wilt the spinach by placing it in a colander and pouring over a kettle of boiling water
  2. Set aside to cool
  3. In a large saucepan, heat the olive oil over a medium heat and fry the onion gently for 5 mins, until soft and translucent
  4. Add the flour to the pan and stir until a paste forms
  5. Continue cooking for 2 mins
  6. Slowly add the milk to the pan, stirring as you go
  7. Cook for 5 mins, stirring continuously, until the sauce has thickened
  8. Remove from the heat, stir in the dill and mustard, and season
  9. Preheat the oven to 200°C/fan 180°C/gas 6
  10. Squeeze any excess moisture out of the cooled spinach and arrange in a layer over the base of a 22cm baking dish
  11. Flake the fish on top and pour over the sauce
  12. Mix together the breadcrumbs and grated cheese and scatter evenly over the top
  13. Bake for 30 mins, until the topping is golden and crisp
  14. Allow to stand for a couple of minutes before serving with crusty bread and a crisp green salad

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