Name: Smoked trout fish pies
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1½ tbsp butter -; 3 tbsp flour -; 350ml full-fat milk -; 1-2 tbsp creamed horseradish (optional) -; small bunch dill , chopped -; 1 large bunch spring onions , chopped -; zest 1 lemon -; 2 x 175g packs smoked trout fillets, any skin and bones removed, flaked into big chunks -; 450g leftover mashed potato -

Ingredients for - Smoked trout fish pies

1. 1½ tbsp butter

2. 3 tbsp flour

3. 350ml full-fat milk

4. 1-2 tbsp creamed horseradish (optional)

5. small bunch dill , chopped

6. 1 large bunch spring onions , chopped

7. zest 1 lemon

8. 2 x 175g packs smoked trout fillets, any skin and bones removed, flaked into big chunks

9. 450g leftover mashed potato

How to cook deliciously - Smoked trout fish pies

1 . Stage

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.

2 . Stage

Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling.