About the Recipe
Smoked Fish Pie, is the perfect hearty family dish to be enjoyed all year round (but especially in winter). Its rustic nature lends itself to any smoked fish, try using any of our range in this wonderful recipe. We think that using our smoked fish will give you NZ's best-smoked fish pie (but we would say that).
Ingredients
Smoked Fish Ingredients
400g Smoked Fish (10 Knots Smoked Kahawai, Warehou, or Hoki)
Mash
480g Potatoes
30g Butter
¼ cup (approx 50ml) Milk
Handful of grated cheese (Edam, Tasty, or parmesan for a more decadent mash), leave some for topping the pie
Sauce
50g Butter
50g Plain Flour
1 ¼ (300ml) cups of Milk
1 cup (250ml) Fish stock
1 small onion studded with 2 cloves
1 bay leaf
½ teaspoon wholegrain mustard
½ teaspoon crushed garlic
Chopped Parsley
Splash of white wine
Base Pie Ingredients
½ small onion diced
1 small carrot diced
1 small leek, sliced (white part only)
Preparation
Step 1
Peel the potatoes, add to salted water in a pot and boil until soft (approx 15mins)
Step 2
While the potatoes are cooking, peel and stud your onion with the cloves, and add this with the milk, stock and bay leaf and heat gently over a low heat in a medium pot until it simmers, then turn off. Discard onion, cloves and bay leaf and pour the liquid into a jug.
Step 3
Drain the potatoes and return to the pan, add butter and milk and mash until fluffy. Set aside.
Step 4
Flake the fish - discarding skin and removing any bones. Set aside.
Step 5
In the pot used for the cooking liquid, fry off all of the base pie ingredients until soft and set aside with the other ingredients.
Step 6
In the same pot melt your butter, add the flour, mixing together until it looks like wet sand, cook for another minute then slowly add your warm liquid, stirring or whisking as you go so you don't get lumps. As soon as it thickens, remove from the heat and add your mustard, garlic, parsley and a splash of white wine.
Step 7
Next, combine the base ingredients, flaked fish, and sauce and put into an ovenproof dish.
Step 8
Top with the mashed potatoes, sprinkle with the remaining cheese, and cook at 180 degrees until the cheese is melted and the top is golden brown (30-40mins)