
How To Make Smoked Fish Pie
Smoked salmon and haddock are tossed in a rich béchamel sauce to fill this loaded fish pie! It’s then topped with creamy mashed potatoes for a fuller meal.
Serves:
Ingredients
- 1tbspolive oil
- 2onions,halved, sliced
- 6potatoes,peeled, cubed
- 2cupsgreen peas,frozen
- 6ozsalmon,(2 fillets), cut into 1-inch cubes
- 1lbsmoked haddock fillets,undyed, cut into 1-inch cubes
- 1cupsmoked salmon,flaked or chopped
- 1tbspbutter
- 1tbspall purpose flour
- 3cupsmilk
- 1½cupsred leicester cheese,grated
- 1tspground nutmeg
- 1tspground black pepper,or to taste
- ½tspsalt
Instructions
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Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish.
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Heat the oil in a skillet over medium heat. Add the onions, then cook for 5 to 10 minutes and stir until tender.
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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.
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Add the onions, salmon, haddock, and smoked salmon to the baking dish, tossing to mix.
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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.
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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.
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Pour the sauce over the contents of the baking dish, and sprinkle with the remaining cheddar cheese.
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Bake in the oven for about 30 minutes until the salmon is cooked through and the cheese on top is toasted.
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Serve warm and enjoy!
Nutrition
- Calories: 614.14kcal
- Fat: 25.00g
- Saturated Fat: 11.55g
- Trans Fat: 0.47g
- Monounsaturated Fat: 7.53g
- Polyunsaturated Fat: 2.67g
- Carbohydrates: 55.80g
- Fiber: 8.07g
- Sugar: 12.44g
- Protein: 41.64g
- Cholesterol: 112.58mg
- Sodium: 806.17mg
- Calcium: 424.48mg
- Potassium: 1628.81mg
- Iron: 3.09mg
- Vitamin A: 196.33µg
- Vitamin C: 65.49mg
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