Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 medium onions, sliced

  3. 6 medium potatoes, diced

  4. 300g (11 oz) frozen garden peas

  5. 2 fillets salmon, diced

  6. 2 fillets smoked haddock, diced

  7. 150g (5 oz) smoked salmon, flaked For the bechamel sauce:

  8. 25g butter

  9. 1 tablespoon plain flour

  10. 750ml (1 1/4 pints) milk

  11. 150g (5 1/2 oz) Red Leicester or Cheddar cheese, grated

  12. 1 teaspoon ground nutmeg

  13. 1 teaspoon ground black pepper, or to taste

  14. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas mark 4. Grease a 23x33cm (9x13 in) baking dish.

  2. Heat the oil in a frying pan over medium heat. Add the onions; cook and stir until tender, 5 to 10 minutes.

  3. Place the potatoes in a separate saucepan and fill with enough water to cover. Bring to the boil, then cook over medium heat until tender enough to pierce with a fork. Drain and transfer potatoes to the prepared baking dish.

  4. Add the onions, salmon, haddock and smoked salmon to the baking dish, tossing to mix.

  5. In the same pan that the onions were cooked in, melt the butter over medium heat. Stir in flour so there are no lumps. Cook and stir for a few minutes, then gradually stir in the milk. Simmer, stirring frequently, until the sauce begins to thicken. Season with nutmeg, salt and pepper; remove from the heat. Stir in most of the grated cheese until melted, reserving some to sprinkle over the top of the fish pie. Pour the sauce over the contents of the baking dish, and sprinkle with the remaining cheese.

  6. Bake in the preheated oven until the fish is cooked through and the cheese on top is browned and slightly crispy, about 30 minutes.


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