Smoked fish pie

Smoked fish pie

By
From
Nathan Outlaw's Home Kitchen
Serves
8
Photographer
David Loftus

I admit I’m a little particular about fish pie and I don’t really like to mess about with the original, but smoked fish pie is a whole new kettle of fish (sorry!). Good-quality smoked fish needs to be cooked very simply to appreciate its fine flavour and this recipe works a treat. If you come across smoked mussels or oysters, add a handful – it will take your pie to another level.

Ingredients

Quantity Ingredient

For the filling

Quantity Ingredient
600g smoked haddock, skinned
150g smoked salmon
150g smoked mackerel fillet
1 litre whole milk
100g unsalted butter
100g plain flour
3 tablespoons chopped spring onions
2 tablespoons small capers
1 tablespoon english mustard
5 tablespoons chopped curly parsley
sea salt
freshly ground black pepper

For the mash topping

Quantity Ingredient
1.5kg floury potatoes, such as Maris Piper
100g unsalted butter
200ml whole milk
150g parmesan, freshly grated

Method

  1. For the mash, peel the potatoes and cut into even-sized chunks. Place in a large pan of salted water and bring to the boil. Lower the heat to a simmer and cook for about 20 minutes until tender.
  2. Drain the potatoes and let them sit in the colander for a few minutes, then return to the pan. Mash until smooth and beat in the butter and milk. Season with salt and pepper to taste and set aside.
  3. Preheat your oven to 180°C.
  4. For the filling, dice the smoked haddock, cut the smoked salmon into strips and cut the smoked mackerel into bite-sized pieces, checking for any pin-bones; set aside.
  5. Bring the milk to a simmer in a large pan. Melt the butter in a smaller pan and stir in the flour. Cook, stirring, for a couple of minutes; don’t let the roux brown. Gradually stir in the hot milk, bring to a simmer and cook the sauce over a low heat, stirring occasionally, for 20 minutes.
  6. Take the pan off the heat and stir the spring onions, capers, mustard and parsley into the sauce. Season with salt and pepper to taste. Add the fish and toss to combine.
  7. Tip the fish and sauce into a large baking dish. Spoon the mashed potatoes on top, then scatter over the grated Parmesan. Stand the dish on a baking sheet and bake in the oven for 25–30 minutes until piping hot through to the middle and golden.
  8. Serve the pie straight away, with a tomato and cucumber salad or buttered leeks tossed with a little mint on the side.
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