Name: Smoked trout fish pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 1½ tbsp butter; 3 tbsp flour; 350ml full-fat milk; 1-2 tbsp creamed horseradish (optional); small bunch dill chopped; 1 large bunch spring onions chopped; zest 1 lemon; 2 x 175g packs smoked trout fillets, any skin and bones removed, flaked into big chunks; 450g leftover mashed potato

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Smoked trout fish pies

Smoked trout fish pies

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.2 out of 5.12 ratingsRate

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Make a comforting fish pie in a flash, with this super-speedy recipe

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Ingredients

Nutrition

Units:

MetricUS

1½ tbsp butter
3 tbsp flour
350ml full-fat milk
1-2 tbsp creamed horseradish

(optional)
small bunch dill

chopped
1 large bunch spring onions

chopped
zest 1 lemon
2 x 175g packs smoked trout

fillets, any skin and bones removed, flaked into big chunks
450g leftover mashed potato

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Nutrition: per serving

kcal382
fat19g
saturates6g
carbs27g
sugars6g
fibre3g
protein27g
salt2.58g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Melt the butter in a saucepan, then stir in the flour for 1 min. Gradually stir in the milk and horseradish, if using. Bubble the sauce to thicken for a couple of mins, then add the dill, three-quarters of the onions, the lemon zest, fish and some seasoning. Pour into 4 individual pie dishes or 1 large pie dish.
step 2

Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling.

RECIPE TIPS

MAKE IT DIFFERENT

Swap the trout for hot-smoked salmon, or a mixture of prawns with some snipped smoked salmon trimmings.

Recipe from Good Food magazine, November 2010

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A star rating of 4.2 out of 5.12 ratings

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