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Fish pies with smoked salmon, prawns & dill

Fish pies with smoked salmon, prawns & dill

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Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

Nutrition: per serving
NutrientUnit
kcal560
fat17g
saturates9g
carbs66g
sugars9g
fibre5g
protein39g
salt1.73g
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Ingredients

For the filling

For the potato topping

  • 2 ¼kg potato , peeled, cut into chunks
  • 50g butter
  • 100ml milk

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.

Goes well with

Recipe from Good Food magazine, February 2009

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Overall rating

Rating: 4 out of 5.8 ratings
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