Smoked Fish Pie

Smoked Fish Pie


  • 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


  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.

Photo Credit:

Leave a Reply

Your email address will not be published.