Best 4 Smoked Fish Pie Recipes

SMOKED FISH PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Heat the oil in a skillet over medium heat. Add the onions; cook and stir until tender, 5 to 10 minutes.
• Place the potatoes in a separate saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork. Drain and transfer potatoes to the prepared baking dish.
• Add the onions, salmon, haddock, and smoked salmon to the baking dish, tossing to mix.
• In the same skillet that the onions were cooked in, melt the butter over medium heat. Stir in flour so there are no lumps. Cook and stir for a few minutes, then gradually stir in the milk. Simmer, stirring frequently, until the sauce begins to thicken. Season with nutmeg, salt, and pepper; remove from the heat. Stir in most of the Cheddar cheese until melted, reserving some to sprinkle over the top of the casserole. Pour the sauce over the contents of the baking dish, and sprinkle with the remaining Cheddar cheese.
• Bake in preheated oven until the salmon is cooked through and the cheese on top is toasted, about 30 minutes.

SMOKED FISH PIE

Steps:

• Melt butter over a low heat.
• Add flour and salt n pepper and cook until it resembles bread crumbs.
• Remove from heat and add cream and milk gradually stirring between each addition with a whisk.
• Put back onto heat and stir until thick.
• Saute' onion in a little olive oil, add curry powder and cook until onion is clear and curry is aromatic.
• Chop dill finely and add onion, curry, dill and parsley to white sauce.
• Flake up fish and add to sauce, fold in gently and put into pie dish.
• Lightly mash together Kumara, garlic and salt n pepper.
• Lay evenly over fish and sauce, sprinkle grated cheese on top then bread crumbs and top with a sprinkle of paprika.
• Bake at 170 degrees Celsius for 20 minutes.

CREAMY CORN SMOKED FISH PIE

Steps:

• Boil kumara and mash, add milk and mix thru.
• Heat a dash of oil in a non stick frying pan and cook onion until soft.
• Pour in the Creamy Corn Soup , frozen peas, parsley and lemon zest. Stir over the heat for 2 minutes.
• Stir in the smoked fish then pour into a medium sized oven proof dish.
• Place the mashed kumara on top of the fish pie.
• Place in an oven preheated to 180°C for 25-30 minutes. Finish under the grill for a few minutes to get a great golden top.
• Serve with a salad or your favorite green vegetables.

FISH PIE WITH PRAWN, SMOKED SALMON AND DILL RECIPE - (3.5/5)

Steps:

• Difficulty and servings Easy Serves 8 Preparation and cooking times Preparation time Prep 40 mins Cook time Cook 30 mins Method 1. Boil the potatoes in salted water for 20 mins until tender. Drain, then mash with the green from the onion, the butter, milk and plenty of seasoning until smooth and lump-free. 2. Pour the milk into a pan and add the butter and flour. Cook over a medium heat, whisking until the sauce is bubbling and thickened. Stir in the white parts of the onion, then bubble again for a min. Cool for about 5 mins, stirring frequently, then add the egg yolks, dill and smoked salmon. Season to taste. 3. Divide the pollack between 8 x 300ml pie dishes or ramekins. Scatter over the prawns, stir then spoon over the smoked salmon sauce. Top each pie with mash, then cover and chill until ready to cook. They will keep in the fridge overnight. 4. Heat oven to 190C/fan 170C/gas 5. Put the pies on baking sheets, then bake for 30 mins until bubbling and starting to turn golden. Serve with the broccoli (below). Try Lemon butter broccoli Beat 50g butter with the zest of a whole lemon and juice of half and season. Steam 900g broccoli florets for 8-10 mins, then drain and toss with the butter. PER SERVING 560 kcalories, protein 39g, carbohydrate 66g, fat 17 g, saturated fat 9g, fibre 5g, sugar 9g, salt 1.73 g Recipe from Good Food magazine, February 2009.