Smoked Salmon and Dill Fish Pie
80% authentic · Modern British
A more contemporary take on fish pie, using smoked salmon and fresh dill for a richer, more aromatic flavour, with a creamy leek and potato topping.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Smoked salmon, cut into chunks400g
- Leeks, thinly sliced2
- Butter40g
- Plain flour40g
- Fish stock300ml
- Double cream150ml
- Fresh dill, chopped3 tbsp
- Potatoes, for mashing800g
- Butter, for mash40g
- Milk, for mash80ml
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 200°C (180°C fan/Gas Mark 6). Peel and boil potatoes until tender. Drain and mash with butter and milk until smooth. Season with salt and pepper. Stir in finely chopped leeks (optional, can be sautéed first).
- 2
Melt 40g butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in fish stock and double cream until smooth. Bring to a simmer and cook for 5 minutes until thickened. Stir in chopped dill, salt, and pepper.
- 3
Gently fold the smoked salmon chunks into the sauce.
- 4
Pour the salmon mixture into an ovenproof dish.
- 5
Spoon the mashed potato and leek mixture evenly over the salmon. Rough up the surface with a fork.
- 6
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
