Fishermans Pie

Ingredients:

- 2 lb. russet potatoes, peeled and cut into chunks
- 4 tbsp. butter, divided
- Salt and freshly ground black pepper
- 12 oz. fresh salmon fillets
- 12 oz. hot-smoked salmon fillets
- 1 pint milk plus a little extra
- 6 oz. large cooked peeled shrimp, thawed if frozen
- 1 cup frozen petite or garden peas, thawed
- 1/4 cup all-purpose flour
- 4 oz. Londoner Cheddar Cheese, shredded (about 1 cup)

Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour
 

Directions:

In a large saucepan, cover potatoes with cold water and salt lightly. Bring to a boil, reduce heat and simmer for 10-15 minutes or until potatoes are tender. Drain potatoes and mash, adding 1 tbsp. of the butter and milk as needed (potatoes should not be too stiff). Season with salt and pepper.

While potatoes are cooking, put fresh and smoked salmon fillets in a large skillet with deep sides and add 1 pint milk. Bring to a simmer over medium heat; cover and poach gently for 6-8 minutes or until fish is opaque and flakes easily when tested with a fork. Lift fish from the pan on to a plate and reserve milk. Cool fish for a few minutes, then remove any skin and bones and break fish into large chunks. Place fish in a buttered 2-quart baking dish; add shrimp and peas, making sure different types of fish are evenly mixed.

Preheat the oven to 375°F. Measure reserved milk and add more milk as needed to make 1 pint. In a large saucepan over low heat, melt remaining 3 tbsp. butter. Remove from heat and whisk in flour until smooth. Return saucepan to heat and cook for 2-3 minutes, whisking constantly. Remove from heat and gradually whisk in milk until smooth. Return saucepan to heat and bring to a boil, whisking constantly until smooth. Add 3/4 cup of the cheese and stir gently until cheese has melted and sauce is smooth; season with salt and pepper. Pour into the baking dish and stir gently into the fish mixture.

Pile mashed potatoes on top of the fish and sprinkle the remaining cheese on top. Bake for about 45 minutes or until piping hot and browned on the surface.

Cook's Tip: Always grate cheese finely when adding to a sauce, so that it melts quickly.


 
 
 
 

Londoner / U.S. Office

1007 Church Street, Suite 800

Evanston, IL 60201

Londoner.USA@ornua.com