Fish pies with smoked salmon, prawns & dill

Fish pies with smoked salmon, prawns & dill

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 40 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 8

These pies can be prepared the previous day, making them perfect for entertaining

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
560
protein
39g
carbs
66g
fat
17g
saturates
9g
fibre
5g
sugar
9g
salt
1.73g

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

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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).

Recipe from Good Food magazine, February 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
donnadrew's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Good, easy fish pie recipe. I used white fish, raw king prawns & smoked salmon, and stirred all through the hot white sauce. I put half the fish mixture in the dish, added a layer of sliced hard boiled eggs, & then the rest of the fish. I topped with the potato, finished off in the oven, & served with peas.

binney's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely homely dish. Would recommend to anyone. My family loved it.

marola's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely combination. Replaced spring onion with leek and dill with parsley, only because of availability. Perfect for a dinner party on a cold day. Also made the "goes well with"

doch1010's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is lovely and yes the 500ml of milk is enough but i made this my own and i adder everthing into the pan for the sauce, got it nice and thick then i added one and a half tbl spoons og cranberiey out of a jar to add flavour Mmm.

let me know how u all get on!!!!!!!

dobsy09's picture

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

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

livingoodfood's picture

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.

pcrook052bt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

lowthian's picture

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.

Questions

Tips