Smoked trout fish pies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 1½ tbsp butter
- 3 tbsp flour
- 350ml full-fat milk
- 1-2 tbsp creamed horseradish(optional)
- small bunch dillchopped
- 1 large bunch spring onionschopped
- zest 1 lemon
- 2 x 175g packs smoked troutfillets, any skin and bones removed, flaked into big chunks
- 450g leftover mashed potato
Nutrition: per serving
- kcal382
- fat19g
- saturates6g
- carbs27g
- sugars6g
- fibre3g
- protein27g
- salt2.58g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Melt the butter in a saucepan, then stir in the flour for 1 min. Gradually stir in the milk and horseradish, if using. Bubble the sauce to thicken for a couple of mins, then add the dill, three-quarters of the onions, the lemon zest, fish and some seasoning. Pour into 4 individual pie dishes or 1 large pie dish.
step 2
Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling.
