Smoked Fish Pie with Lemon and Herb Mash Recipe
Serves 6 – Perfect for Supper
1kg Floury potatoes
60g Unsalted butter, plus extra for mashing and baking
350ml Semi-skimmed milk
1 Lemon – zested
2 tbsp Dill, finely chopped
1 tbsp Flat-leaf parsley, chopped
60g Plain flour
200ml Whipping cream
2 tsp Dijon Mustard
2 tbsp Chives, chopped
350g Smoked Haddock – deskinned and coarsely cubed
400g Oak Roasted Salmon- broken into large flakes.
200g Peeled prawns
Preheat the oven to 180°C. Put the potatoes in a pan of cold water, bring to the boil and simmer for 25 minutes, or until tender.
Drain the potatoes and mash with a knob of butter and 50ml of the milk. Stir through the lemon zest, dill and parsley; season to taste. Set aside, until needed.
In a separate pan, melt the butter. Add the flour and cook for 2 minutes, stirring to make a paste. Gradually stir in the remaining milk and cream to make a thick white sauce; season. Stir in the Dijon Mustard and chives.
In a medium pie dish, gently combine the Smoked Haddock, Oak Roasted Salmon, prawns and white sauce. Top with the mash, then dot with butter. Bake until golden brown.
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