Fish pies with smoked salmon, prawns & dill

Recipe uploaded by

Sara Buenfeld

3 ratings

Recipe by Sara Buenfeld

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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.
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.
3. Divide the pollack 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.
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).

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.

PER SERVING

560 kcalories, protein 39g, carbohydrate 66g, fat 17 g, saturated fat 9g, fibre 5g, salt 1.73 g

Latest comments and suggestions

• valerieanne

  03 February 2009

  valerieanne commented on this recipe

  Please can you tell me where I can buy the indivdual pie dishes shown in the picture for this recipe. Thank you I thought the pie was great but I did it in a large dish as I can't find a stockist for the individual dishes.

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• Frantic Flapjack

  05 February 2009

  Frantic Flapjack rated and commented on this recipe

  

  I thought this was a lovely recipe but far too much milk in the sauce. It could easily be halved to half a litre). The finished pie was swimming in sauce which spoilt the end result.

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• daisyjane

  08 February 2009

  daisyjane rated and commented on this recipe

  

  Made this the over day.Yes it did have too much sauce.Can be halved. May make it again.

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• Bridget

  28 February 2009

  Bridget commented on this recipe

  I am going to make this but add all kinds of fish to it also i am going to put mustard into the mash potatoes i saw a similar receipe dish this morning on BBC I will let your readers know how this turns out with all kinds of fish and put the receipe up also.

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• Frantic Flapjack

  02 March 2009

  Frantic Flapjack commented on this recipe

  I tried making this again with half the amount of milk and it turned out really well. Still used 65g each of flour and butter. Would have given it 4 stars but for some reason it won't let me change the 3 star rating. Couldn't get pollock so used haddock.

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• CloClo

  10 August 2009

  CloClo rated this recipe

  

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• dobsy

  14 October 2009

  dobsy commented on this recipe

  i just used salmon n prawns in mine it was lovely defo goin on my menu 4 the weekly menu

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Ingredients

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 pollack fillets, thawed, patted dry, cut into chunks
• 190g pack cooked, peeled prawns , thawed if frozen and patted dry

FOR THE POTATO TOPPING

• 2¼ kg potatoes , peeled, cut into chunks
• 50g butter
• 100ml milk

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 40 mins

Cook 30 mins

Ingredients

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 pollack fillets, thawed, patted dry, cut into chunks
• 190g pack cooked, peeled prawns , thawed if frozen and patted dry

FOR THE POTATO TOPPING

• 2¼ kg potatoes , peeled, cut into chunks
• 50g butter
• 100ml milk

PER SERVING

560 kcalories, protein 39g, carbohydrate 66g, fat 17 g, saturated fat 9g, fibre 5g, salt 1.73 g

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