SMOKED FISH PIE
This recipe is a strong family favourite. It's great to warm you up on cold winter evenings, or in the summer served with a fresh green salad. You can use Cheddar instead of Red Leicester if you prefer. A plain bechamel sauce is also tasty, but add a little more nutmeg. If sauce making is scary, this dish works just as well with a tin of smoked fish chowder or packet sauce.
Provided by Vickie de Vries
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Heat the oil in a skillet over medium heat. Add the onions; cook and stir until tender, 5 to 10 minutes.
- Place the potatoes in a separate saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork. Drain and transfer potatoes to the prepared baking dish.
- Add the onions, salmon, haddock, and smoked salmon to the baking dish, tossing to mix.
- In the same skillet that the onions were cooked in, melt the butter over medium heat. Stir in flour so there are no lumps. Cook and stir for a few minutes, then gradually stir in the milk. Simmer, stirring frequently, until the sauce begins to thicken. Season with nutmeg, salt, and pepper; remove from the heat. Stir in most of the Cheddar cheese until melted, reserving some to sprinkle over the top of the casserole. Pour the sauce over the contents of the baking dish, and sprinkle with the remaining Cheddar cheese.
- Bake in preheated oven until the salmon is cooked through and the cheese on top is toasted, about 30 minutes.
Nutrition Facts : Calories 694.9 calories, Carbohydrate 58.8 g, Cholesterol 147.6 mg, Fat 26.4 g, Fiber 8.3 g, Protein 55 g, SaturatedFat 12.2 g, Sodium 1332.2 mg, Sugar 13.6 g
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Raja Sani
[email protected]This pie is a great way to use up leftover smoked fish.
Alamin Ex
[email protected]I love the combination of smoked fish and creamy sauce.
Naveed studio 00
[email protected]This pie is perfect for a special occasion.
Buddika Buddika
[email protected]I've been making this pie for years and it's always a hit.
Usama Shahid
[email protected]This is the best smoked fish pie recipe I've ever tried!
Comedian Ola
[email protected]I would not recommend this recipe to anyone.
Crystal Gresham
[email protected]This recipe was a waste of time and ingredients.
Hasifah Nassanga
[email protected]I followed the recipe exactly, but my pie didn't look anything like the picture.
Jayvian Dubois rope
[email protected]I'm not sure what went wrong, but my pie turned out really bland.
Usman Liaqat
[email protected]This recipe was a bit too complicated for me, but the pie turned out great.
Emmnauel Baraka
[email protected]The filling of this pie was delicious, but the crust was a bit soggy.
Malik Arman
[email protected]This pie was a bit too smoky for my taste, but my husband loved it.
Lavern Reid
[email protected]I love smoked fish, and this pie was no exception. The filling was creamy and flavorful, and the crust was perfectly flaky.
Ahtasham Arshad
[email protected]This recipe was easy to follow and the results were amazing. The pie had a beautiful golden crust and the filling was rich and flavorful.
Thomas Hemara
[email protected]I'm not a huge fan of fish, but this pie was surprisingly delicious. The smokiness of the fish was perfectly balanced by the creamy sauce and flaky crust.
Hayden Kun
[email protected]This smoked fish pie was an absolute delight! The combination of smoked haddock, salmon, and cod was perfect, and the creamy sauce was incredibly flavorful. I served it with a side of roasted vegetables and it was a hit with my family.