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Smoked trout fish pies

Smoked trout fish pies

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make a comforting fish pie in a flash, with this super-speedy recipe

Nutrition: per serving
NutrientUnit
kcal382
fat19g
saturates6g
carbs27g
sugars6g
fibre3g
protein27g
salt2.58g
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Ingredients

  • 1½ tbsp butter
  • 3 tbsp flour
  • 350ml full-fat milk
  • 1-2 tbsp creamed horseradish (optional)
  • small bunch dill , chopped
  • 1 large bunch spring onions , chopped
  • zest 1 lemon
  • 2 x 175g packs smoked trout fillets, any skin and bones removed, flaked into big chunks
  • 450g leftover mashed potato

Method

  • STEP 1

    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.

  • STEP 2

    Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling.

RECIPE TIPS
MAKE IT DIFFERENT

Swap the trout for hot-smoked salmon, or a mixture of prawns with some snipped smoked salmon trimmings.

Recipe from Good Food magazine, November 2010

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A star rating of 4.1 out of 5.11 ratings
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