Fish pies with smoked salmon, prawns & dill

Fish pies with smoked salmon, prawns & dill

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(7 ratings)

Prep: 40 mins Cook: 30 mins

Easy

Serves 8

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

Nutrition and extra info

Nutrition: per serving

  • kcal560
  • fat17g
  • saturates9g
  • carbs66g
  • sugars9g
  • fibre5g
  • protein39g
  • salt1.73g
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Ingredients

    For the filling

    • 1 litre milk

      Milk

      mill-k

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

    • 65g butter
      Butter

      Butter

      butt-err

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

    • 65g plain flour
    • bunch spring onions, green and whites separated and both very finely chopped
      Spring onions

      Spring onion

      sp-ring un-yun

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

    • 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
      Prawn

      Prawn

      praw-n

      There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

    For the potato topping

    • 2¼kg potato, peeled, cut into chunks
      Potato

      Potato

      po-tate-oh

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

    • 50g butter
      Butter

      Butter

      butt-err

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

    • 100ml milk

      Milk

      mill-k

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

    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 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.

    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).

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    Comments, questions and tips

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    donnadrew
    7th Feb, 2013
    4.05
    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
    14th Apr, 2011
    4.05
    Lovely homely dish. Would recommend to anyone. My family loved it.
    marola
    5th Mar, 2011
    5.05
    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
    22nd Nov, 2010
    4.05
    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
    14th Oct, 2009
    i just used salmon n prawns in mine it was lovely defo goin on my menu 4 the weekly menu
    Frantic Flapjack
    2nd Mar, 2009
    3.05
    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.
    goodfriends@live.ie's picture
    goodfriends@live.ie
    28th Feb, 2009
    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
    8th Feb, 2009
    3.05
    Made this the over day.Yes it did have too much sauce.Can be halved. May make it again.
    Frantic Flapjack
    5th Feb, 2009
    3.05
    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
    3rd Feb, 2009
    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.
    SueChef1
    10th Dec, 2016
    One person asks where you can get the individual pie dishes from - I'd like to know too. 2nd question - what do the egg whites go well with? As in "3 egg yolk (save the whites for the meringues - see 'Goes well with', below)" I looked at the Goes Well With and saw only broccoli and lettuce/peas. Can't imagine egg-whites going well with those! ;)
    goodfoodteam's picture
    goodfoodteam
    15th Dec, 2016
    Ah yes, good point! Thanks for pointing that out - any of our pavlovas or meringues are a good option for using up egg whites. We've added one to the 'Goes well with' section. And the pie dishes you can buy online from places like Lakeland, Wilko or John Lewis.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.