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Smoked trout fish pies

Smoked trout fish pies

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(9 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 4
Make a comforting fish pie in a flash, with this super-speedy recipe

Nutrition and extra info

Nutrition per serving

  • kcalories382
  • fat19g
  • saturates6g
  • carbs27g
  • sugars6g
  • fibre3g
  • protein27g
  • salt2.58g
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Ingredients

  • 1½ tbsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 350ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1-2 tbsp creamed horseradish (optional)
  • small bunch dill, chopped
  • 1 large bunch spring onions, chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 x 175g packs smoked trout fillets, any skin and bones removed, flaked into big chunks

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 450g leftover mashed potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

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Method

  1. Heat oven to 200C/180C fan/gas 6. Melt the butter in a saucepan, then stir in the flour for 1 min. Gradually stir in the milk and horseradish, if using. Bubble the sauce to thicken for a couple of mins, then add the dill, three-quarters of the onions, the lemon zest, fish and some seasoning. Pour into 4 individual pie dishes or 1 large pie dish.

  2. Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling.

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Comments, questions and tips

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Comments (9)

chickens82's picture

Delicious and simple. I used skimmed milk and poured frozen peas in for a minute before it went in the oven. Wasn't sure whether to use plain flour but it worked for me - not sure if that's obvious?!

minicakes's picture
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Made this last night with Cream instead of Milk in the white sauce and used Smoked Haddock Loin instead of Trout. Never really made anything like this before so was a little worried it was going to turn out a shambles. How wrong I was. This was amazing. This recipe is going in my permanent collection.

darrenharris7's picture
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Another great dish. First attempt at making fish pies and what a treat. Going to use this for a base going forward mixing it up with seafood and different fish. 5 star must try recipe....

janscott1980's picture

I LOVE fish but can't abide dill. Any suggestions for other herbs that work well with fish?

barbkit's picture
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We loved this. I used semi-skimmed milk and a tablespoon of low fat cream cheese in the sauce, and parsley instead ofdill.

nicole011270's picture
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I don't like white fish but the family do - this is now a regular dish and we all especially like it with a mix of white fish, smoked salmon trimmings and prawns. The horseradish gives a lovely flavour.

eleanormayo's picture
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We enjoyed this, I halved the recipe, but added peas and sweetcorn to it and just served in one dish. I often see smoked trout fillets reduced in the supermarket so buy them to stick in the freezer so will be repeating this recipe!

kuifke's picture
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A mix of 2 strong tastes. They don't go together very well . I'm not fond on lemon zest.

Frantic Flapjack's picture
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This was very easy to make and tasted delightful. The dill sauce was light and delicate. A very good fish pie and it looked much nicer than the picture on the website!

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