Salmon and Seafood Fish Pie

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A fish pie is not just one of the most comforting things to eat, it is also one of the simplest to make. When you’re tired of turkey this is the dish to cook. (You can also substitute cooked turkey meat for the fish to make a Turkey Pie).

Serves 4 (recipe doubles easily)


350g salmon fillet and shelled prawns (defrosted if frozen)
300ml milk
1/2 onion peeled and quartered
1 bay leaf
500ml bechamel sauce
500g mashed potatoes mixed with the chopped leaves of 2 sprigs of fresh tarragon or thyme
80g grated cheese (Smoked Scamorza, Cheddar, Parmesan or any hard cheese)
4 tablespoons butter


1. Preheat the oven to 200C/400/Gas 6.

2. Simmer the salmon in the milk in a saucepan with the onion and bay leaf over a gentle heat for 5-6 minutes until the salmon flakes easily. Halfway through cooking add the prawns. Drain, cool and flake the salmon removing any bones as you go. Discard the onion and bay leaf. (Use as much of the leftover fish cooking milk as you need to make the bechamel sauce.)

3. Mix the cooked fish with the bechamel sauce. Place the fish in the bottom of a single baking dish or divide between four individual baking dishes. Place the dish(es) on a baking tray. Top with mashed potato, grated cheese and a few knobs of butter.

4. Bake the fish pies until golden and bubbling – 20-25 minutes or more for a larger pie. If you want the cheese to look more golden, grill it for 2-3 minutes but keep an eye on it.

– Use smoked fish or the tail end pieces of smoked or fresh salmon you find at the supermarket or fish shop instead of the salmon fillet.

– Sometimes you find a chowder mixture that contains fish pieces that are not the right size for another purpose and they can be quite good value. When you come across them pick them up, freeze, defrost, check for bones and cut into smaller pieces for this fish pie recipe. You can make quite a decadent fish pie for very little.

– Make the pies earlier in the day, leave to cool and chill in the fridge, then pop them in the oven to finish cooking. They will take a bit longer to cook if they are cool when you put them in the oven.


Béchamel sauce
How to cook fish
Quiche Tartlets with Smoked Salmon and Basil

Smoked Salmon and Cream Cheese Blinis
Omelette with Salmon, Parmesan and Chives

Chef Tip for Searing Fish Without the Skin Sticking
Macaroni Cheese with Parma ham
Pasta with Tuna and Blue Cheese Sauce
Slow Roast Lamb Shoulder
Light French onion soup


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