Chilean Potato Bake with Smoked Jack Mackerel, Swiss Chard and Merkén Oat Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the vegetable oil.

2. 2

   2. Cook the potatoes in a pot of water with half of the salt for 15 to 18 minutes, until tender. Drain well and mash with the milk and 20 g butter until you get a rustic mash. Season with black pepper and set aside.

3. 3

   3. While the potatoes cook, heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 6 to 8 minutes until golden and soft. Stir in the garlic, Swiss chard, and dried oregano, and cook 4 to 5 minutes more until the chard softens and the liquid evaporates.

4. 4

   4. Add the flaked smoked jack mackerel to the skillet with the chard. Mix with 1 teaspoon merkén, the fresh parsley, and a pinch of salt if needed. Cook for 2 minutes just to combine, then remove from the heat.

5. 5

   5. In a bowl, combine the rolled oats, crumbled bread roll, remaining merkén, the remaining 20 g melted butter, and half of the grated cheese to make a loose crunchy topping.

6. 6

   6. Assemble the bake in the dish: spread half of the mashed potatoes, add the jack mackerel, chard, and onion filling, and cover with the remaining mashed potatoes. Finish with the rest of the grated cheese and the oat-bread topping.

7. 7

   7. Bake at 200 °C / 400 °F for 22 to 25 minutes, until the top is golden and crisp. For extra color, broil for 2 to 3 additional minutes, watching closely.

8. 8

   8. Let it rest for 5 minutes before serving so the bake sets and is easier to portion.