Salmon and Smoked Haddock Pie

Salmon and Smoked Haddock Pie

Salmon and Smoked Haddock Pie

Prep Time ~ 25 mins Cooking Time ~ 25 Mins
Approx Cost ~ £10 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tips ~ It is important to allow your pastry to 'rest' after rolling out, as this will prevent it from shrinking when cooking.


570ml / 1 pint whole milk

2 bay leaves

½ teaspoon black peppercorns

200g/ 7oz smoked haddock, skinned

450g / 1 lb salmon fillet, skinned

1 x 500g puff pastry

25g / 1oz butter

25g / 1oz flour

1 tbsp fresh parsley

½ leek, trimmed and finely sliced

½ fennel bulb, trimmed and finely sliced

2 tbsp capers, drained

1 x 225g large prawns

Grated zest 1 lemon

1 egg beaten

Salt and pepper


  • Preheat the oven to 200C, Gas mark 6.
  • Pour the milk into a large pan with the bay leaves and peppercorns.
  • Add the fish to the pan and heat until milk is simmering. Poach the fish for 5 minutes.
  • Meanwhile, roll out the pastry to fit over the top of a 1 litre / 1 ¾ pint pie dish. Lay on a baking sheet and chill until ready to use.
  • Drain the fish, reserving the milk. Melt the butter in a small pan over a low heat then stir in the flour. Sieve the milk into a jug and add gradually to the pan, stirring until the sauce thickens.
  • Flake the fish and stir it through the sauce, along with the parsley, leek, fennel, capers, prawns, lemon and seasoning.
  • Spoon the filling into the pie dish and top with the pastry.
  • Score a lattice pattern in the pastry and brush with the egg. Bake for 25 minutes until golden.