Smoked Fish Fisherman's Pie is a traditional English recipe for a classic dish of salmon and smoked fish base with garden peas in a white sauce base with red Leicester that's topped with mashed potatoes and cheese before being oven baked. The full recipe is presented here and I hope you enjoy this classic English version of: Smoked Fish Fisherman's Pie.
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Ingredients:
1 tbsp olive oil
2 onions, halved and thinly sliced
6 potatoes, peeled, cubed and flaked
300g frozen garden peas
2 salmon fillets (about 180g each) cut into 3cm cubes
450g undyed smoked haddock, cut into 3cm cubes
140g flaked smoked salmon
1 tbsp butter
1/2 tbsp plain flour
700ml milk
200g Red Leicester cheese, grated
1/2 tsp freshly-grated nutmeg
1/2 tsp freshly-ground black pepper
1/2 tsp salt, or to taste
Method:
Heat the oil in a frying pan over medium heat. Add the onions and cook until soft and translucent (about 5 minutes). Add the onions to a greased 22 x 30cm baking disk then add the smoked fish and stir to combine. Return the frying pan to the heat, add the salmon and fry for 5 minutes, stirring. Transfer the fish to the baking dish with a slotted spoon then stir the flour to the remaining butter in the pan. Stir until smooth then gradually whisk-in the milk. Continue cooking until the sauce begins to thicken then add the nutmeg and black pepper.
Add most of the cheese (reserve some as a topping) and stir until melted. Mix the garden peas into the baking dish then pour the sauce over the top. Mash the potatoes then add 2 tbsp butter and 40ml milk and whisk until smooth. Season with salt and black pepper then spread the potatoes over the top of the dish then sprinkle the cheese on top.
Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 30 minutes, or until the pie is cooked through and the top is browned.
