Sophisticated fish pie made of salmon filet and shrimps, cooked in creamy white sauce under a blanket of fluffy potato mash. You can even prepare it a day ahead and bake it just before serving.
for the potato mash:
- 2 lbs / 900 g potatoes
- 2 tbsp butter
- 1 cup milk
- 3 oz / 85 g cheddar
for the filling:
- 5 tbsp butter
- 1 onion
- 2 leeks
- ½ cup flour
- 2 cups milk
- 1 lb / 450 g salmon filet
- 9 oz / 250 g cooked and cleaned shrimps
- 2 tbsp freshly chopped dill
- 2 tbsp freshly chopped parsley
- juice of ½ lemon
- Preheat oven to 425° F / 220° C. Peel and dice the potatoes. Put in a pan and cook in salted water for 20 mins, until tender. Drain, add butter, milk, salt and pepper, and mash until smooth (add extra milk if needed).
- Meanwhile, melt the butter for the pie in a large saucepan over medium heat. Chop the onions and leeks and add to the pan. Cook until onion softens – around 10 mins. Stir in the flour, increase heat to high, and gradually add the milk, stirring constantly, until sauce is smooth and thick. Stir in chopped salmon, shrimps, dill, parsley, lemon juice, salt and pepper, and remove from heat.
- Spoon filling into an ovenproof dish. Cover with the potato mash and sprinkle with grated cheddar. Bake for 35 mins, until golden brown. Serve hot with steamed broccoli or green salad.
