Smoked Fish Pie with Crisp Potato Topping Recipe

                                       

Ingredients

75g Butter, plus extra for greasing

1 Leek – cut into thick slices

50g Plain flour

600ml Milk

1 ½ tbsp dill leaves – chopped

Zest of half lemon – finely grated

Salt and pepper

350g Smoked Haddock – cubed

400g Oak Roasted Salmon – flaked

200g Fresh spinach

800g New Potatoes

2 tbsp Olive Oil

Preheat the oven to 200°C. Grease the baking dish with butter.

To make the topping: place the potatoes in a large pan of cold, salted water and bring to boil. Cover and simmer for 15 minutes or until tender, drain well. Return the potatoes to the pan. Using a fork, break the potatoes down into rough, chunky pieces. Stir in the olive oil and some salt and pepper.

Melt 50g of butter in a pan over a medium heat. Add the leek and fry until softened but not browned. Stir in the flour and cook, stirring, for one to two minutes. Remove from the heat and gradually stir in the milk. Return to a medium heat and continue stirring until boiling, thickened, and smooth.  Add the dill, lemon rind and season with salt and pepper.  Finally, add the Smoked Haddock to the sauce and cook gently over a low heat for two minutes.  Pour the mixture into the baking dish.

Melt the remaining butter in a deep-sided frying pan over a medium heat. Add the spinach and cook, stirring until it wilts, drain and allow to cool, then roughly chop.

Add the flaked Oak Roasted Salmon to the milk and Smoked Haddock mixture. Then scatter the spinach on top of the fish mixture and spoon the potatoes over the top. Drizzle over the remaining 2 tsps of olive oil and bake for 30–40 minutes or until the pie is bubbling at the edges and the topping is golden and crispy.