Recipe byThe ZestyPlate Kitchen
Salmon, haddock and smoked haddock in a creamy leek and wine sauce with eggs, under cheesy mash. A generous, comforting British classic.
Salmon, haddock and smoked haddock folded through a creamy leek and white wine sauce, then topped with cheesy mash and hard-boiled eggs. The smoked fish gives the filling a savoury depth that a plain white fish pie never quite reaches. It is generous, properly comforting, and made to feed a hungry table.
Jump to recipe
Prep 30 min
Cook 40 min
Total 70 min
Medium
Scale:
- 1kg Potatoes
- 50g Gruyère
- 75g Butter
- 2 sliced Leek
- 75g Plain Flour
- 150ml White Wine
- 568ml Milk
- 2 tbs chopped Parsley
- 250g Salmon
- 250g Haddock
- 250g Smoked Haddock
- 6 Eggs
Nutrition (per serving)
635
kcal
43g
Protein
49g
Carbs
27g
Fat
Estimated per serving. How we calculate this.
Tags:
Fish Seafood Dairy Pie
Preparation
- Heat the oven to 200C/400F/Gas 6 (180C fan).
- Put the potatoes into a pan of cold salted water, bring to the boil, and simmer until completely tender. Drain well, then mash with the butter and milk. Season with pepper, taste, and add salt and more pepper as needed.
- For the filling, melt the butter in a saucepan, add the leeks, and stir over the heat. Cover and cook gently for 10 minutes until soft. Tip the flour into a small bowl, add the wine, and whisk smooth.
- Pour the milk into the leeks, bring to the boil, then whisk in the wine mixture and stir briskly until thickened. Season, then stir in the parsley and fish. Cook over the heat for two minutes, spoon into an ovenproof dish, and scatter over the eggs. Leave until cool and firm.
- Spoon the mash over the fish, mark with a fork, and sprinkle with cheese.
- Bake for 30 to 40 minutes, until lightly golden on top and bubbling at the edges.
Tips from the ZestyPlate Kitchen
- A mix of fish, including a smoked one, gives the filling far more depth than a single type.
- Let the filling cool and set before you spoon over the mash, otherwise the topping sinks in.
- Beat the potatoes well with butter and milk so the topping goes on smooth and creamy.
- Drag a fork across the mash and add cheese, and the peaks crisp up golden in the oven.
Frequently Asked Questions
Yes. Build the pie, chill it, then bake from cold, allowing a few extra minutes. It also freezes well.
Any mix of firm white fish, salmon and smoked fish works, and a few prawns are lovely too. The smoked fish is what gives that savoury backbone.
They are a traditional fish pie touch that adds richness and a bit of texture. Leave them out if you would rather.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!