Salmon Smoked Mackerel Pie Recipes

FISH PIE

Steps:

• Push a clove into the skin of each onion. Place in a pot or large skillet, add milk, turn stove onto medium high heat.
• When milk is barely simmering, add fish - don't worry if it's not entirely covered, it can be turned / moved around.
• Poach fish for 7 minutes, then use a slotted spoon to transfer fish straight into a medium baking dish (Note 8).
• Flake into chunks using forks. Remove bones if you see any.
• Use slotted spoon to remove onion and cloves from milk, discard. RESERVE milk.
• Preheat oven to 180C/350F. Boil water for potatoes.
• Melt butter in a large, deep skillet or pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add celery and carrot, cook for 5 minutes until carrot is soft.
• Turn heat down to medium low. Add flour, mix in - it will look gluey.
• Add half the milk and quickly start mixing. Once incorporated, the mixture will thicken quickly. Add remaining milk and stir. (Video helpful here)
• Turn heat up to medium and keep stirring until the mixture thickens to the consistency of honey - about 3 minutes. (Note 7)
• Take it off the heat, stir through tarragon and parsley. Adjust salt and pepper to taste.
• Scatter top of flaked fish with peas, then pour over the Sauce. GENTLY stir through (don't want fish to turn into mush!).*
• Smooth top, then nestle egg in all over the pie.
• Bring a large pot of water to the boil. Add potatoes and cook for 15 minutes or until soft. (Do this while making the Sauce).
• Drain potato, add butter, milk, salt and pepper. Mash until creamy - add more milk if required.
• Immediately dollop then spread onto pie (cold mash = hard to spread).
• Use fork to draw squiggles on surface (rough surface = better golden bits).
• Drizzle surface with melted butter, sprinkle with parmesan.
• Bake for 35 minutes or until top is deep golden.
• Stand for 5 minutes before serving, garnished with parsley if desired. See notes for reheating and make ahead.

SALMON & SMOKED MACKEREL PIE

Steps:

• Preheat your oven to 220ºC (Fan 200ºC).
• Put the spinach into a colander and pour over a kettle of boiling water, slowly to make it wilt.
• Put the potatoes in a large saucepan and cover with more boiling water, bring to the boil and cook until tender (roughly 10 mins). Drain.
• Once the spinach has cooled, squeeze out excess water, and line the base of a oven-proof pie dish.
• Push the spinach down in 4 evenly spaced places to create slight dips, and crack the eggs into these dips.
• Season with salt and pepper.
• Even cover with the mackerel and salmon.
• Spread over the creme fraiche with a knife and sprinkle with the lemon juice.
• Add 1tbsp of oil to the drained potatoes and roughly mash them.
• Spoon the crushed potatoes over the creme fraiche and drizzle over the remaining oil.
• Cook in the oven for 20-25 mins, you want the potatoes to turn crispy and golden and the sauce to bubble at the sides of the dish.
• Leave to stand for about 4 mins and then serve.