Smoky fish pie with smoked mackerel and scallops
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-free
Nothing compares to the comfort of a homemade fish pie. Here it鈥檚 taken up a notch with scallops and smoked mackerel.
Ingredients
For the mash
- potatoes: 900g/2lb floury potatoes, peeled and cut into chunks
- butter: 100驳/3陆辞锄 butter
- milk: 100ml/3陆fl oz milk
- black pepper: salt and freshly ground black pepper
For the filling
- eggs: 2 free-range eggs
- milk: 600ml/21fl oz milk
- bay leaf: 1 bay leaf
- leek: 1 leek, finely chopped
- smoked haddock: 100驳/3陆辞锄 smoked haddock fillet, skinned
- salmon: 200g/7oz salmon fillet, skinned
- butter: 50驳/1戮辞锄 butter
- plain flour: 50驳/1戮辞锄 plain flour
- : 2 anchovy fillets
- smoked mackerel: 1 whole smoked mackerel, flaked
- prawns: 300g/10陆oz cooked prawns
- scallops: 4 scallops, cleaned, roe removed
- cheese: 100驳/3陆辞锄 Edam cheese, grated
Method
Preheat the oven to 200C/180C Fan/Gas 6.
To make the mash, boil the potatoes in a large saucepan of salted water until tender. Drain, return the potatoes to the pan and mash them with the butter and milk. Season.
To make the filling, cook the eggs in boiling water for 10 minutes. Cool under running water, then peel and quarter them.
Warm the milk, bay and leek in a wide saut茅 pan. Add the haddock and salmon and poach gently for 5 minutes then remove, reserving the infused milk.
Melt the butter in a frying pan and gradually add the flour, stirring, until you have a paste. Pour in the infused milk, whisking constantly, until you have a smooth sauce. Add the anchovy and season.
Flake in the salmon, haddock and mackerel. Add the prawns and scallops and transfer to a pie dish. Dot the egg quarters over the top.
Top with the mashed potato, scatter with the Edam cheese and bake for 20 minutes, or until golden and bubbling.
