Smoked Fish Pie

You can add to the basic recipe to suit your mood. Suggested extras are hardboiled eggs, quartered lengthwise and placed in the bottom of the dish, lightly cooked cauliflower florets, whole kernel corn, etc.

450g smoked fish
1 medium onion, finely chopped
2 tablespoons butter
4 tablespoons flour
250ml milk

Remove any skin from the smoked fish. Cut the fish into chunks.

Saute the onion in butter until tender then stir in the flour and cook a minute or two then gradually stir in the milk and stir until the mixture thickens and bubbles. Turn the heat down and cook, stirring, for 2-3 minutes. Stir in the smoked fish. Season to taste, bearing in mind the smoked fish may already be salty enough.

If you are using additions place them in an oiled ovenproof dish then pour over the fish mixture.

Spread on a topping of mashed potatoes. Decorate the potato using the tines of a fork.

Bake at 180C until the pie starts to bubble and the topping begins to brown. Serve with a green vegetable or a salad.