Fish and Potato Pie

FISH AND POTATO PIE
Serves 4
200GR THICK WHITE FISH FILLETS, BONELESS
200GR SALMON/OCEAN TROUT FILLETS, BONELESS
200GR HOT SMOKED SALMON, FLAKED
2 SPRING ONIONS, FINELY SLICED
1 CELERY STALK, FINELY SLICED AND DICED
¼ CUP PLAIN FLOUR
250GR CRÈME FRAICHE
FRESHLY GROUND BLACK PEPPER
LEMON OR LIME WEDGES TO SERVE
MASH
3 CUPS MASHED POTATO, APPROX 5 POTATOES, PREPARED WITH MILK AND BUTTER
50 GR PARMESAN, FINELY GRATED
2 TABLESPOONS CAPERS OR SLICED GREEN OLIVES OR BOTH

 

  1.  Slice fillets into chunks approx. 2 cm
  2. Add spring onion, celery and hot smoked salmon flakes.
  3. Scatter with plain flour and pepper, and toss gently to coat evenly.
  4. Gently stir through crème fraiche.
  5. Spoon mixture into 1 large or 4 individual pie pans.
    P
  6. reheat oven to 200C.
  7. Reserve 1 tbsp of parmesan, and combine remaining parmesan, capers and mash. Mix
    well.
  8. Spoon mash all over fish pies and ‘rough up’ the surface with a fork.
  9. Sprinkle with reserved parmesan.
  10. Bake fish pies for 20 minutes (or larger pie for 30 mins) until well browned on top and fish is cooked through.
  11. Allow to rest for 5 minutes before serving with a good squeeze of lemon or lime.