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Smoked Haddock and Salmon Pie

Smoked Haddock and Salmon Pie

A really wholesome fish pie

Serves 6

500g/1lb fresh salmon fillet, skin on

500g smoked haddock fillet, skin on

750ml /1 1/4 pints milk

1 medium onion, chopped

1 bay leaf

salt and freshly ground pepper

350g/12oz peeled prawns

4 tablespoons chopped fresh parsley

75g/3oz butter

55g/2oz flour

1.3kg/3lb floury potatoes, peeled

75g/3oz butter

250ml/8fl oz milk

Lay the salmon and haddock skin side up in a roasting tin. Add the milk, onion, bay leaf and a couple of peppercorns. Bring to the boil, then simmer for 5-7 minutes until just opaque. Lift out of the milk onto a plate. Reserve the milk. When it is cool enough to handle, pull off the skin and flake the fish into large pieces, removing any bones as you go. Transfer to a large bowl and add the prawns. Melt the butter in a small pan. Stir in the flour, and gradually add the flavoured milk. Whisk well and simmer gently for 15 minutes until thick and a little reduced, taste and season with salt and pepper. Stir in the parsley and pour the sauce over the fish. Carefully mix everything together, transfer the mixture to a pie dish and leave to cool and set.

Pre-heat the oven to 350F/180C/Gas 4. Boil the potatoes in salted water, drain well and mash. Beat in the butter and milk. When the fish mixture is set, spoon the mash evenly over the top. Bake in the oven for 30-40 minutes or until the potato is golden brown and crispy. Serve immediately.

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