Recipe information
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 -
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.
