Fish Pie

Main Courses  

Ingredients

225 gm Smoked haddock
225 gm Salmon
Dill
280 ml Milk
1 Lemon
1 Tbsp Plain flour
2 Tbsp Butter/oil
Salt
Black pepper

Topping

Potatoes

Method

Poach the fish in milk with the dill, some seasoning and the lemon sliced. When cooked remove the fish and flake into a heatproof dish. Reserve the milk for the sauce.

Make a white sauce by melting the butter or oil and adding the flour to make a paste. Add the milk used for poaching the fish and stir until cooked. Add more milk if the sauce is too thick. Season.

Cook the potatoes either mashed or sliced as preferred.

Pre-heat the oven to 190�C.

Pour the white sauce over the fish, then put the mashed or sliced potato over the top. Dot the potato with butter. Bake until golden brown.

Notes

Other herbs could be used instead of dill. Addition of a bay leaf is also good - if you like bay.

Variation

The mixture of smoked haddock and salmon is very nice because it tones down the smokiness. However all smoked haddock could be used or all salmon or any other fish that is available.

Replacing the potato with sweet potato and using the mixture of salmon and smoked haddock was very good - perhaps my favourite variation.

Mashed swede or squash could also be used in place of potato.

24 Sep 2023
Shirl Seath