Salmon and Smoked Haddock Pie

Salmon and Smoked Haddock Pie
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Tips ~ It is important to allow your pastry to 'rest' after rolling out, as this will prevent it from shrinking when cooking.
Ingredients
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
Method
- 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.