Smoked FIsh Pie

If you are doing this dish for a special luncheon, then hot-smoked salmon is a good option.

The first thing you will need to do is prepare the potato topping. Choose a potato variety suitable for mashing. Peel 4-6 potatoes and boil them in salted water until tender. Mash with some butter and a little milk, or with some light sour cream.

If you have only waxy potatoes, after they have been cooked, slice them and top your pie with potato slices instead of mash.

Hardboiled eggs are an optional extra. Put the eggs in a pot of cold water, bring to the boil then simmer for ten minutes. Run under cold water and shell.

Smoked Fish Pie

600-800g smoked fish
1 large onion
2 tablespoons oil (grapeseed or similar)
4 tablespoons flour
200ml milk
salt
handful of parsley, finely chopped
2-4 hardboiled eggs, cut in quarters lengthwise

Remove skin, if any, from the fish and any visible bones. Cut the fish into chunks. If you are using canned fish, drain and break up with a fork. Place on the bottom of a suitably sized ovenproof dish and add the quartered eggs.

Saute the onion until tender in the oil then stir in the flour, mixing well. Gradually add the milk, whisking as you go, and allow to simmer, stirring, until the sauce thickens. Cook for a further three or four minutes, stirring to prevent burning. If the sauce is too thick, thin with some additional milk. Stir in the parsley and season with salt. If the smoked fish is salty, you may not need any additional salt in the sauce.

Pour the cooked sauce over the fish, moving the fish as necessary to ensure it is coated in sauce.

Spoon the mashed potato over the top, starting at the edges and completely covering the filling. If you are using potato slices, spread them evenly over the top. You can sprinkle on a little grated cheese if desired.

Place in a pre-heated 180C oven for 30 minutes or until the pie starts to bubble.