Name: Fish pies with smoked salmon, prawns & dill
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8
Cuisine: British
Ingredients: 1 litre milk; 65g butter; 65g plain flour; bunch spring onions green and whites separated and both very finely chopped; 3 egg yolks (save the whites for the meringues - see 'Goes well with', below); 3 tbsp dill chopped; 120g pack smoked salmon trimmings (I used the budget range); 2 x 400g packs frozen basa or pollock fillets, thawed, patted dry, cut into chunks; 190g pack cooked, peeled prawn thawed if frozen and patted dry; 2 ¼kg potato peeled, cut into chunks; 50g butter; 100ml milk

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Fish pies with smoked salmon, prawns & dill

Fish pies with smoked salmon, prawns & dill

Sara Buenfeld

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Serves 8

Easy

Prep: 40 mins

Cook: 30 mins

A star rating of 3.9 out of 5.8 ratingsRate

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These pies can be prepared the previous day - perfect for entertaining

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Ingredients

Nutrition

Units:

MetricUS

For the filling

1 litre milk
65g butter
65g plain flour
bunch spring onions

green and whites separated and both very finely chopped
3 egg yolks

(save the whites for the meringues - see 'Goes well with', below)
3 tbsp dill

chopped
120g pack smoked salmon

trimmings (I used the budget range)
2 x 400g packs frozen basa or pollock

fillets, thawed, patted dry, cut into chunks
190g pack cooked, peeled prawn

thawed if frozen and patted dry

For the potato topping

2 ¼kg potato

peeled, cut into chunks
50g butter
100ml milk

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Nutrition: per serving

kcal560
fat17g
saturates9g
carbs66g
sugars9g
fibre5g
protein39g
salt1.73g

Method

step 1

Boil the potatoes in salted water for 20 mins until tender. Drain, then mash with the green from the onion, the butter, milk and plenty of seasoning until smooth and lump-free.
step 2

Pour the milk into a pan and add the butter and flour. Cook over a medium heat, whisking until the sauce is bubbling and thickened. Stir in the white parts of the onion, then bubble again for a min. Cool for about 5 mins, stirring frequently, then add the egg yolks, dill and smoked salmon. Season to taste.
step 3

Divide the pollock between 8 x 300ml pie dishes or ramekins. Scatter over the prawns, stir then spoon over the smoked salmon sauce. Top each pie with mash, then cover and chill until ready to cook. They will keep in the fridge overnight.
step 4

Heat oven to 190C/fan 170C/gas 5. Put the pies on baking sheets, then bake for 30 mins until bubbling and starting to turn golden. Serve with the broccoli (below).

RECIPE TIPS

LEMON BUTTER BROCCOLI

Beat 50g butter with the zest of a whole lemon and juice of half and season. Steam 900g broccoli florets for 8-10 mins, then drain and toss with the butter.

Recipe from Good Food magazine, February 2009

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A star rating of 3.9 out of 5.8 ratings

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