Smoked Fish Pie

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Oct. 24, 2011


Smoked Haddock 1 1/2 pound (700gram)
Kipper Fillets 4, weighing a total 4
Milk 1 pint (570ml)
Bayleaf 1
Butter 4 ounce(110gram)
Hardboiled Eggs 2, roughly chopped
Capers 1 tablespoon
Lemon Juice 1 tablespoon
Flour 2 ounces (50gram)
For the topping
Potatoes 2 pound, boiled (900gram)
Butter 1 ounce (25 gram)
Sour Cream 1/4 pint (150ml)
Nutmeg freshly grated
Salt to taste
Pepper freshly ground



1) Preheat oven to 400°F


2) Into a baking tin, arrange the fish fillets and pour ½ pint of the milk

3) 3)Plop in spoonfuls of butter around the dish, also put the bay leaf on top

4) Bake for 15-2ominutes at

5) Once baked pour of the excess milk into a bowl and keep aside, skin off the fish and flake the flesh into large pieces

6) Into a saucepan, melt the butter and add the flour

7) Add the liquid into the flour mixture stirring continuously

8) Add the remaining milk to the sauce to finish the sauce and add salt and pepper to taste

9) To the sauce add the fish pieces and the chopped up boiled eggs, parsley and caper

10) Check for seasoning and add lemon juice if required

11) Check for seasoning and add lemon juice if required

12) Into a greased casserole put the mixture and keep aside

13) Mash the potatoes with a fork and then using an electric beater cream till soft adding sour cream and butter time to time

14) Add salt to taste and the grated nutmeg and mix well

15) Spread evenly onto the fish

16) Bake at 400°F for 30 minutes, till the pie gives a nice brown tinge


17) Serve the pie warm with some dinner rolls or croissants

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4