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Smoked trout fish pies

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

  • Prep: 20 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 382
  • Carbohydrates 27
  • Saturated Fat 6
  • Sugar 6
  • Protein 27
  • Fat 19
  • Fibre 3
  • Salt 2.58

Nutrition per serving

  • Calories 382
  • Carbohydrates 27
  • Saturated Fat 6
  • Sugar 6
  • Protein 27
  • Fat 19
  • Fibre 3
  • Salt 2.58

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 potatoes

Tip

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

Method

  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.

  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.

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