- 1½ tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 tbsp flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 350ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1-2 tbsp creamed horseradish (optional)
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- small bunch dill, chopped
- 1 large bunch spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- zest 1 lemon
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
Farmed rainbow trout has pretty, spotty skin…
- 450g leftover mashed potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
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.
Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling.
Make it differentSwap the trout for hot-smoked salmon, or a mixture of prawns with some snipped smoked salmon trimmings.